Yield: 1 batch
|1||Pair of lungs|
|½||Pork liver, freshly sliced|
|Fine grind black pepper|
|Grated lemon rind|
|Finely minced garlic|
|Medium size hog casings|
So far this recipe looks like something you might expect to find in a midevil manual for prospective homemakers, but it gets easier. In a very large kettle, boil the pigs head 4-5 hours unti the meat begins to fall from the bone. While the head is merrily (but gently) bubbling away, in a separate kettle boil the lungs, heart, and kidneys for about two hours or until the meat is tender. Chill the liver slices in the freezer for a half an hour and aftr cutting them into cubes, put throught the coarse disk of the grinder. When the head and organs are cooked and cool enough to handle, scrape all the meat from the head, cube the organs, mix with the raw liver, and run through the fine disk. Determine how much meat you have and for each part meat, combine with two parts stale white bread that has been soaked in water and then squeezed dry. Here comes the tricky part: weigh the entire mixture to determine the amount of seasonings you will need. Add the following ingredients in the proportions listed: 1 ts salt per pound ½ ts black pepper per pound ¼ ts each allspice and cloves per pound ½ ts each marjoram, grated lemon rind, and minced garlic per pound Add ascorbic acid at a rate of ¼ ts per 5 pounds and saltpeter at a rate of 1 ts per ten pounds. Prepare the casings, stuff and tie off into 6" links. Bring a kettle of water to a boil and simmer the links unti lthey rise to the top. Do not boil or the links may burst. Cool in a pot of cool water, pat dry. You can refrigerate it and eat it cold or rewarm later. Or, smoke at 120 for about 4 hours or until it is very firm.
Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8 Typed by Carolyn Shaw 12-94.
Submitted By CAROLYN SHAW On 12-03-94