SAUSAGE
MAKING RECIPE:
German Sausage
Sent in by Mike Stojak, Thanks
2 ½-lbs boneless pork butt or shoulder
2 ½-tsp. rubbed sage
2-tsp. salt
1½-tsp. ground white or black pepper
1½-tsp. marjoram
1-tsp. crushed red chili
½-tsp. savory
½-tsp. ground cayenne chili
¼-tsp. ground nutmeg
1-tsp. allspice
enough pork fat if necessary to make a 3-to-1 meat to fat ratio
Cut the meat (and fat, if necessary) into chunks
Spread out on a pie pan or cookie sheet and place in the freezer to chill (not long enough to freeze, just long enough to become firm)
Grind the meat and fat together twice, using a coarse blade
Add the spices to the meat and fat mixture and knead it in thoroughly
Cover and refrigerate at least a couple of hours or overnight
The sausage can be stuffed into prepared casings or formed into patties or appropriate bulk portions and refrigerated for up to 3 days before use, after which any remaining should be frozen.
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