CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Dairy |
Swedish |
Sausage, Sweden, Ham/pork, Beef/veal, Formatted |
5 |
Servings |
INGREDIENTS
1 |
sm |
Onions; cut up |
1 |
tb |
Salt |
1 1/2 |
ts |
Pepper, black |
1 |
ts |
Allspice |
1 |
c |
Milk, dry, non-fat |
1 |
c |
Water |
6 |
c |
Potatoes; pared, cut up |
1 1/2 |
lb |
Beef, lean |
1 |
lb |
Pork, lean |
1 |
|
Sausage casing |
INSTRUCTIONS
Grind the meat, potatoes, and onions through a 3/8" grinder plate and
place in a mixer. Add all the other ingredients with the water and mix
well. After this procedure, regrind through the 3/8" plate again. Stuff
into a 35-38mm hog casing.
This sausage is a very perishable product. It keeps best when frozen.
This sausage may be served fried, baked, or boiled. When kept in a
refrigerator, sausage should be placed in a container and covered with
water.
From Great Sausage Recipes and Meat Curing by Rytek Kutas
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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