english sausage
| Measure | Ingredient |
|---|---|
| 1 pounds | GROUND VEAL |
| 1 pounds | GROUND PORK |
| 1 pounds | BEEF SUET, GROUND |
| 1½ cup | FINE DRY BREADCRUMBS |
| 2 teaspoons | GRATED LEMON RIND |
| 2 teaspoons | DRIED LEAF SAVORY |
| 1 teaspoon | DRIED LEAF MARJORAM |
| 1 teaspoon | RUBBED SAGE |
| ½ teaspoon | GROUND NUTMEG |
| 1 teaspoon | SALT |
| ½ teaspoon | BLACK PEPPER |
COMBINE ALL INGREDIENTS, MIXING WELL. SHAPE INTO 3 ROLLS ABOUT 2'' IN DIAMETER AND WRAP IN TRANSPARENT WRAP. REFRIGERATE. WHEN READY TO SERVE CUT OFF THICK SLICES AND FRY OR BROIL.
Posted to MM-Recipes Digest V4 #6 by valerie@... (valerie) on Feb 07, 1999
Similar recipes
- English muffin
- English pie
- Killer margs
- Marg's cucumber soup
- Marg's gazpacho soup
- Marg's salmon quiche
- Marg's white cake
- Mexican sausage
- Pesto uses 1
- Pesto uses 2
- Pesto uses 3
- Pesto uses 4
- Pesto uses 5
- Pesto uses 6
- Pesto uses 7
- Pesto uses 8
- Pesto uses 9
- Pickling brine
- Rappie pie
- Spinach salad (marge)
Random recipe of the day
Follow us
