| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | German | Pork, German, Margs | 3 | Lbs |
INGREDIENTS
| 1 | 6ft. PORK CASINGS | |
| RINSED WELL | ||
| 1 | 2-1/2 Lb BONELESS PORK | |
| SHOULDER ROAST, WELL CHILLED | ||
| 1/2 | lb | BONELESS VEAL, WELL |
| CHILLED | ||
| 1 3/4 | ts | BLACK PEPPER |
| 1 1/2 | ts | SALT |
| 3/4 | ts | SUGAR |
| 1/2 | ts | DRY MUSTARD |
| 1/2 | ts | GROUND MACE |
| 1/2 | ts | DRIED MARJORAM, CRUSHED |
| 1/2 | ts | GROUND NUTMEG |
INSTRUCTIONS
TRIM FAT ON THE CHILLED PORK ROAST AND VEAL TO 1/4 INCH; DISCARD TIMMED FAT. CUT MEAT INTO 1/2 INCH CUBES. WITH COARSE BLADE IN FOOD GRINDER, GRIND TOGETHER PORK AND VEAL. IN A SMALL BOWL COMBINE SPICES, MIX WELL AND SPRINKLE OVER MEAT MIXTURE; MIX THOROUGHLY. WITH COARSE BLADE OF FOOD GRINDED, GRIND MEAT WITH SPICES UNTIL WELL MIXED. FILL PORK CASINGS WITH MEAT. COOK IN WATER ABOUT 10 MINUTES. DRIAN OFF WATER AND CONTINUE TO COOK 10 MORE MINUTES. OR BROIL AFTER DRAINED. Posted to MC-Recipe Digest V1 #1050 by valerie@nbnet.nb.ca (valerie) on Jan 29, 1998
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