| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Tuscan |
|
1 |
Servings |
INGREDIENTS
| 5 |
lb |
Pork butt, chilled |
| 1 |
tb |
Plus |
| 2 |
ts |
Salt |
| 2 |
ts |
Freshly ground pepper |
| 1/2 |
c |
Tomato, skinned, seeded and diced 1/4 inch thick |
| 1/2 |
c |
Mozzarella cheese, diced 1/4 inch thick |
| 1/4 |
c |
Fresh basil or 1 tbls of dried |
| 3 |
tb |
Fresh oregano or 1 tbls of dried |
| 8 |
|
Yards prepared casings, about 4 ounces |
INSTRUCTIONS
Grind the meat coarsely. Place in a large bowl. Add the slt, pepper,
tomato, cheese, basil and oregano. Mix well with hands. Working with
one-quarter of the sausage filling at a time (cover and refrigerate the
remainder). stuff the casings loosley with the sausage filling. Pinch and
twist into 4 inch and cut to separate. Refrigerate while stuffing the
remaining sausages..
To cook, prick the sausages all over to prevent the skins from bursting.
Place as many sausages in the skillet as will fit in a single layer without
crowding. Pour in about one-half inch of water, cover and simmer over low
heat for 20 minutes. Pour off any liquid. Add the oil to the pan and cook
uncovered, turning, until the sausages are evenly browned, about 10
minutes. drain on paper towels and serve hot. Can be made into patties and
fried.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
ksmith3001@juno.com (Katherine L Smith) on Mar 6, 1997.
A Message from our Provider:
“Jesus holds the secret of answered prayer”