1 small Onions, cut up
1 tbsp Salt
1 1/2 tsp Pepper, black
1 tsp Allspice
1 cup Milk, dry, non-fat
1 cup Water
6 cup Potatoes, pared, cut up
1 1/2 lb Beef, lean
1 lb Pork, lean
1 Sausage casing
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Grind the meat, potatoes, and onions through a 3/8" grinder plate and place in a mixer. Add all the other ingredients with the water and mix well. After this procedure, regrind through the 3/8" plate again. Stuff into a 35-38mm hog casing. This sausage is a very perishable product. It keeps best when frozen. This sausage may be served fried, baked, or boiled. When kept in a refrigerator, sausage should be placed in a container and covered with water. From Great Sausage Recipes and Meat Curing by Rytek Kutas
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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