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Prep Time: 0 Minutes Cook Time: 13 Minutes |
Ready In: 13 Minutes Servings: 6 |
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I just could not resest it kinda go with the tuesday avatar,,,,,,hahahaha ;-)~~~~~~~~~~~~~~~~~~ ROTFL Ingredients:
1/2 lb lean pork, ground |
1/2 lb lean veal, ground |
6 oz pork fat, ground |
3 slc of white bread with crust, crumbled or finely chopped |
1 tsb salt |
1/4 tsb black pepper |
1/4 tsb cayenne pepper |
1/8 tsb mixed grated nutmeg |
1/8 tsb mace |
1/4 tsb minced fresh thyme or 1/8 tsb dried thyme |
1/4 tsb minced fresh marjoram or 1/8 tsb dried marjoram |
2 tsb minced fresh sage or 1 tsb dried sage |
1 tsb loosely packed finely grated lemon peel |
1 lrg egg |
prepared hog casings |
Directions:
1. Knead together the Pork, Veal, Fat, and bread.
2. Stir the salt, pepper, cayenne, nutmeg, and mace, thyme, marjoram, sage, and lemon peel into the egg, then knead into the meat mixture.
3. Firmly stuff the mixture into prepared hog castings.
4. Prick any air pockets with a pin. Poach, braise, or fry them before serving.
5. The raw sausages can be refrigerated for three days, poached or braised sausages for 1 week. They can also be frozen, raw, poached, or braised, for 3 months makes 2 lbs raw sausage.
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