| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
American |
Sausage |
1 |
Servings |
INGREDIENTS
| 6 |
lb |
LEAN GROUND BEEF |
| 2 |
ts |
SAGE |
| 3 |
ts |
SALT |
| 1 1/2 |
ts |
FRESHLY GROUND BLACK PEPPER |
| 1 |
ts |
CAYENNE |
| 3 |
c |
BREAD CRUMBS |
| 4 |
tb |
PARSLEY; CHOPPED |
| 2 |
|
BEATEN EGGS |
| 1 |
c |
WATER |
INSTRUCTIONS
MIX ALL INGREDIENTS THOROUGHLY AND STUFF INTO HOG CASINGS. PUT INTO BOILING
WATER, BEING SURE TO COVER COMPLETELY WITH WATER, AND BOIL FOR ABOUT 1/2
HOUR. TAKE FROM POT AND ALLOW TO COOL, THEN REFRIGERATE. T O SERVE, CUT
MEAT INTO THIN SLICES AND BROIL SLOWLY UNTIL BROWN ON ALL SIDES.
FROM: THE SAUSAGE-MAKING COOKBOOK BY: JERRY PREDIKA
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Mar 12,
1998
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