INGREDIENTS

INSTRUCTIONS

Hi everybody, I found the section I cut out of Food and Wine March 1983. I
have made several of their recipes for homemade sausages. Here is two and
if the group is interested I'll send more. Some or these use casings which
you can get from the meat department. I have a meat grinder with an
attachment for casing sausages. You can also use a pastry bag. Using the
wide open end slip on entire length of casting. Tying of at end of each
link..
Grind the meat and fat together, first coarsely and then finely. Place in
large bowl. Add the salt, pepper, thyme, sage and all spice and mix well
with your hands until thoroughly blended.
Working with about one-quarter of sausage filling at a time, (cover and
refrigerate the remainder<) if using Casings stuff loosely with the sausage
filling. Pinch and twist to separate into 4 inch links, cut to separate
Refrigerate while stuffing the remaining sausages.
To cook, prick the sausage all over to prevent the skins from bursting.
Place enough sausages in skillet to fit in a single layer without crowding.
Pour in about one-half inch of water, cover and simmer over low heat for 20
minutes. Pour off any liquid and cook uncovered, turning, until browned.
about 10 minutes. Drain on paper towels and serve hot.
If just frying, make patties and fry on both sides until brown, you can
freeze these sausages without cooking, but I cook all of mine and freeze,
take out what I need and pop in the microwave for about 40 seconds on high
for two.
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by
ksmith3001@juno.com (Katherine L Smith) on Mar 5, 1997.

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