Yield: 1 Servings
|2½ pounds||Lean pork, such as pork shoulder, chilled|
|2½ pounds||Pork belly or fatty pork butt, chilled|
|1 tablespoon||Plus 2 tsp of salt|
|2 teaspoons||Freshly ground pepper|
|8 \N||Yards prepared casings about 4 oz. (if you want to fry patties don't get casings.|
Hi everybody, I found the section I cut out of Food and Wine March 1983. I have made several of their recipes for homemade sausages. Here is two and if the group is interested I'll send more. Some or these use casings which you can get from the meat department. I have a meat grinder with an attachment for casing sausages. You can also use a pastry bag. Using the wide open end slip on entire length of casting. Tying of at end of each link..
Grind the meat and fat together, first coarsely and then finely. Place in large bowl. Add the salt, pepper, thyme, sage and all spice and mix well with your hands until thoroughly blended.
Working with about one-quarter of sausage filling at a time, (cover and refrigerate the remainder<) if using Casings stuff loosely with the sausage filling. Pinch and twist to separate into 4 inch links, cut to separate Refrigerate while stuffing the remaining sausages.
To cook, prick the sausage all over to prevent the skins from bursting.
Place enough sausages in skillet to fit in a single layer without crowding.
Pour in about one-half inch of water, cover and simmer over low heat for 20 minutes. Pour off any liquid and cook uncovered, turning, until browned.
about 10 minutes. Drain on paper towels and serve hot.
If just frying, make patties and fry on both sides until brown, you can freeze these sausages without cooking, but I cook all of mine and freeze, take out what I need and pop in the microwave for about 40 seconds on high for two.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by ksmith3001@... (Katherine L Smith) on Mar 5, 1997.