| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats, Eggs |
Irish |
|
1 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Fresh white bread cumbs |
| 1/2 |
c |
Milk |
| 2 1/2 |
lb |
Lean pork, such as pork shoulder, chilled |
| 2 1/2 |
lb |
Pork belly or fatty pork butt, chilled |
| 1 |
tb |
Plus |
| 2 |
|
Tst salt |
| 2 |
ts |
Freshly ground pepper |
| 2 |
ts |
Thyme |
| 2 |
lg |
Eggs |
| 8 |
|
Yards prepared casings, about 4 ounces |
INSTRUCTIONS
From: Food and Wine (not sure of date) about 1981 0r 3
In a medium bowl, soak the bread crumbs in the milk. Grind the meat and fat
together, first coarsely and then finely. Place the meat in a large bowl.
Add the salt, pepper, thyme, eggs and softened bread crumbs. Mix well with
your hands ntil thoroughly blended. Working with about one-quarter of
susage filling at a time (cover and refrigerate the remainder), stuff the
casings loosley with s=the sausage filling. Pinch and twist into 4 inch
links and cut to separate. Refrigerate while stuffing the remaining
sausages. TO COOK: Prick the sausages all over to prevent the skins from
bursting, place enough susages in skillet to fit in a lingle layer without
crowding. Pour in about one-half inch of water, cover and simmer over low
heat for 20 minutes. Pour off the liquid and cook uncovered, turning, until
the sausages are evenly browned about 10 minutes. Drain on paper towels and
serve hot.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Bon Appeti March
1981 on Mar 10, 1997.
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