| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | British | British, Meats, Pork | 2 | Servings |
INGREDIENTS
| 1/2 | lb | Lean pork, ground |
| 1/2 | lb | Lean veal, ground |
| 6 | oz | Pork fat, ground |
| 3 | Of white bread with crust | |
| crumbled or finely | ||
| chopped | ||
| 1 | t | Salt |
| 1/4 | t | Black pepper |
| 1/4 | t | Cayenne pepper |
| 1/8 | t | Mixed grated nutmeg |
| 1/8 | t | Mace |
| 1/4 | t | Minced fresh thyme or |
| 1/8 | t | Dried thyme |
| 1/4 | t | Minced fresh marjoram or |
| 1/8 | t | Dried marjoram |
| 2 | t | Minced fresh sage or |
| 1 | t | Dried sage |
| 1 | t | Loosely packed finely grated |
| lemon peel | ||
| 1 | Egg | |
| Prepared Hog Casings |
INSTRUCTIONS
Knead together the pork, veal, fat, and bread. Stir the salt, pepper, cayenne, nutmeg and mace, thyme, marjoram, sage, and lemon peel into the egg, then knead into the meat mixture. Firmly stuff the mixture into prepared hog casings. Prick any air pockets with a pin. Poach, braise, or fry them before serving. The raw sausages can be refrigerated for 3 days, poached or braised sausages for 1 week. They can also be frozen, raw, poached, or braised, for 3 months Makes 2 lbs raw sausage
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Nutrition (calculated from recipe ingredients)
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Calories: 749
Calories From Fat: 424
Total Fat: 47.1g
Cholesterol: 300mg
Sodium: 3692.5mg
Potassium: 1353.2mg
Carbohydrates: 9.2g
Fiber: 4.5g
Sugar: 1.5g
Protein: 70.7g