Yield: 10 Servings
|1 pint||Ice water|
|2 cups||Non-fat dry milk|
|1 teaspoon||Garlic powder|
|5 tablespoons||White pepper|
|7 pounds||Boneless veal|
|3 pounds||Pork butt|
Grind through ⅛" blade and mix well with spices. Stuff in medium beef rounds or 38-42mm hog casings. Jay Oklahoma City GERMAN SAUSAGE RECIPES FROM 1890 FRYING SAUSAGE
For good sausage one uses the front ham of a country pig, takes the lean meat of the bones, chops it finely and adds so much fat pork meat, that 10 pounds of lean pork have 3 pound of fat pork added. This is again chopped finely. To 15 pounds of this meat mixture one adds 3½ oz to 4 oz salt and 2 oz ground pepper. You may add some cardamom and finely ground lemon zest. This mixture is filled into small pork casings of ½ pound to 1 pound weight, making sure that they are not filled too tightly, as they are not tied at the end. To make sure that they don't burst before frying, place them in boiling water before frying for approx. 3 minutes.
PARIS STYLE FRYING SAUSAGES
Take 1 ½ pound lean and 1 ½ pound fat pork meat,chop it finely, add 1 medium size finely chopped onion, 1 piece of truffle, size of a nut, finely chopped, 1 tablespoon salt, ½ teaspoon pepper, 3 tablespoons dried breadcrumbs, 1 tablespoon ground thyme and 2 tablespoons brandy. Mix everything well and fill it in small pork casings.
PRAGUE FRYING SAUSAGES
Chop 2 ½ pound young pork meat, which may be slightly fat to a fine mixture. Soak dry breadrolls half an hour in good lager beer, squeeze them and mix them evenly in the chopped meat. Add 1 tablespoon salt, ½ teaspoon pepper, 1 teaspoon ginger, 1 knife tip nutmeg and ½ teaspoon mace, 1 knifetip pimento, mix it well and add one cup beer. Fill it in clean casings.
Posted to EAT-L Digest 22 Jul 96 Date: Tue, 23 Jul 1996 16:30:53 EDT From: erika metzieder <100627.3022@...>