English sausage
10 Servings
Ingredients
| Quantity | 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 |
Directions
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