INGREDIENTS

INSTRUCTIONS

Grind through 1/8" blade and mix well with spices. Stuff in medium beef
rounds or 38-42mm hog casings. Jay Oklahoma City
GERMAN SAUSAGE   RECIPES FROM 1890
FRYING SAUSAGE
For good sausage one uses the front ham of a country pig, takes the lean
meat of the bones, chops it finely and adds so much fat pork meat, that 10
pounds of lean pork have 3 pound of fat pork added. This is again chopped
finely. To 15 pounds of this meat mixture one adds 3 1/2 oz to 4 oz salt
and 2 oz ground pepper. You may add some cardamom and finely ground lemon
zest. This mixture is filled into small pork casings of 1/2 pound to 1
pound weight, making sure that they are not filled too tightly, as they are
not tied at the end. To make sure that they don't burst before frying,
place them in boiling water before frying for approx. 3 minutes.
PARIS STYLE FRYING SAUSAGES
Take 1 1/2 pound lean and 1 1/2 pound fat pork meat,chop it finely, add 1
medium size finely chopped onion, 1 piece of truffle, size of a nut, finely
chopped, 1 tablespoon salt, 1/2 teaspoon pepper, 3 tablespoons dried
breadcrumbs, 1 tablespoon ground thyme and 2 tablespoons brandy. Mix
everything well and fill it in small pork casings.
PRAGUE FRYING SAUSAGES
Chop 2 1/2 pound young pork meat, which may be slightly fat to a fine
mixture. Soak dry breadrolls half an hour in good lager beer, squeeze them
and mix them evenly in the chopped meat. Add 1 tablespoon salt, 1/2
teaspoon pepper, 1 teaspoon ginger, 1 knife tip nutmeg and 1/2 teaspoon
mace, 1 knifetip pimento, mix it well and add one cup beer. Fill it in
clean casings.
Posted to EAT-L Digest 22 Jul 96
Date:    Tue, 23 Jul 1996 16:30:53 EDT
From:    erika metzieder <100627.3022@COMPUSERVE.COM>

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