INGREDIENTS

INSTRUCTIONS

Items Needed Before Beginning: kitchen grinder with spout or sausage
machine scissors heavy thread or light twine
Get hog casings from your butcher. You may need to order them ahead of
time. Pick up casings the day before you make the sausage and soak them
overnight in a mild salt brine in your refrigerator. Rinse with cold water
before using. Make mashed potatoes (packaged are fine). Chop onions finely
and saute in a little Crisco. Do not let brown. Cool. Mix very thoroughly
meat, mashed potatoes, onions, allspice, salt, pepper, bay leaves, oregano,
powdered cloves and stock. Put a little vegetable oil on spout of grinder
or sausage machine. Fry a pinch of mixture in Crisco to test the flavor.
Add more seasonings if you need them. Flavor of allspice is important but
should be subtle. Mixture should be light. Add more stock if needed. Rinse
casings in cold water and cut into 16-inch pieces (approximately). Tie one
end of each section. Fill grinder or sausage machine with meat mixture.
Ease end of casing (about 2 inches) onto spout. Turn handle slowly. Stop
turning 1 1/2 inches from end of casing. Don't pack sausage casing too
tightly. Remove from spout and tie second end. Put in Baggies and freeze or
refrigerate in a mild salt brine with Saltpeter, not more than 4 or 5 days.
To cook, defrost and set oven at 250 degrees. In an open shallow pan, put 2
tablespoons of Crisco and 1/2 cup water (or just 1/2 cup water). Place
sausages in pan and cook for 45 minutes. Turn once to brown evenly. At the
end of 45 minutes, if not completely browned, turn heat to 350 degrees, but
watch sausages so as not to burn them. For dinner, cut in 1 1/2-inch
pieces. Serve warm. A side dish of cranberries goes well. They are great as
one dish for a buffet. For hors d'oeuvres, cut in 1/2-inch pieces and serve
warm, using cocktail picks.
Variations: You may use all pork with the mashed potatoes. You may use 4
pounds of ground beef and 2 pounds of pork, ground together. Instead of
mashed potatoes, take 2 cups of barley and stir in hot water. Cook as you
would a hot cereal until tender (about 30 minutes). Let cool before adding
to meat. These sausages are delicious and ready for company. Note: My
husband, our children, Grandmother Jones, who started it all, and I have
fun early in December preparing these for the holidays.
Posted to recipelu-digest by "Diane Geary." <diane@keyway.net> on Feb 4,
1998

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