12-18-2004, 04:09 AM
[#cc0000]Ingredients[/#cc0000]
1/2 pound lean pork, ground
1/2 pound lean veal, ground
6 ounces pork fat, ground
3 slices white bread with crust, crumbled or finely chopped
1 tsp salt
1/4 tsp black pepper
1/4 tsp cayenne pepper
1/8 tsp mixed grated nutmeg
1/8 tsp mace
1/4 tsp minced fresh thyme or 1/8 tsp dried thyme
1/4 tsp minced fresh marjoram or 1/8 tsp dried marjoram
2 tsp minced fresh sage or 1 tsp dried sage
1 tsp loosely packed, finely grated lemon peel
1 large egg
Prepared hog casings
[#cc0000]Instructions[/#cc0000]
Knead together the pork, veal, fat, and bread. Stir the salt, pepper, cayenne, nutmeg and mace, thyme, marjoram, sage, and lemon peel into the egg, then knead into the meat mixture. Firmly stuff the mixture into prepared hog casings. Prick any air pockets with a pin.
Poach, braise, or fry them before serving. The raw sausages can be refrigerated for 3 days, poached or braised sausages for 1 week. They can also be frozen, raw, poached, or braised, for 3 months.
Yield: 2 pounds raw sausage
1/2 pound lean pork, ground
1/2 pound lean veal, ground
6 ounces pork fat, ground
3 slices white bread with crust, crumbled or finely chopped
1 tsp salt
1/4 tsp black pepper
1/4 tsp cayenne pepper
1/8 tsp mixed grated nutmeg
1/8 tsp mace
1/4 tsp minced fresh thyme or 1/8 tsp dried thyme
1/4 tsp minced fresh marjoram or 1/8 tsp dried marjoram
2 tsp minced fresh sage or 1 tsp dried sage
1 tsp loosely packed, finely grated lemon peel
1 large egg
Prepared hog casings
[#cc0000]Instructions[/#cc0000]
Knead together the pork, veal, fat, and bread. Stir the salt, pepper, cayenne, nutmeg and mace, thyme, marjoram, sage, and lemon peel into the egg, then knead into the meat mixture. Firmly stuff the mixture into prepared hog casings. Prick any air pockets with a pin.
Poach, braise, or fry them before serving. The raw sausages can be refrigerated for 3 days, poached or braised sausages for 1 week. They can also be frozen, raw, poached, or braised, for 3 months.
Yield: 2 pounds raw sausage