1/2 lb Lean pork, ground 1/2 lb Lean veal, ground 6 oz Pork fat, ground 3 sl Of white bread with crust, -crumbled or finely chopped 1 ts Salt 1/4 ts Black pepper 1/4 ts Cayenne pepper 1/8 ts Mixed grated nutmeg 1/8 ts Mace 1/4 ts Minced fresh thyme or 1/8 ts Dried thyme 1/4 ts Minced fresh marjoram or 1/8 ts Dried marjoram 2 ts Minced fresh sage or 1 ts Dried sage 1 ts Loosely packed finely grated -lemon peel 1 lg Egg Prepared Hog Casings Knead together the pork, veal, fat, and bread. Stir the salt, pepper, cayenne, nutmeg and mace, thyme, marjoram, sage, and lemon peel into the egg, then knead into the meat mixture. Firmly stuff the mixture into prepared hog casings. Prick any air pockets with a pin. Poach, braise, or fry them before serving. The raw sausages can be refrigerated for 3 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 |
Posted in 
1 1/2 lb Lean pork 8 oz Pork fat, without gristle 1/2 ts Ground allspice 1 ts Salt Fresh-ground pepper Pinch dried sage or marjoram 1 oz White breadcrumbs (optional) Ground ginger, mace, nutmeg Cloves, cayenne pepper Mince the meat and fat twice, then mix very well and season. (Fry a teaspoon or so each time to check the flavor until you get it the way you like it.) Add the herbs and breadcrumbs and any spices used. Fill skins as usual. (From IRISH TRADITIONAL FOOD) |
1 1/2 lb Lean pork 8 oz Pork fat, without gristle 1/2 ts Ground allspice 1 ts Salt 1 x Fresh-ground pepper 1 x Pinch dried sage or marjoram 1 oz White breadcrumbs (optional) 1 x Ground ginger, mace, nutmeg 1 x Cloves, cayenne pepper Mince the meat and fat twice, then mix very well and season. (Fry a teaspoon or so each time to check the flavor until you get it the way you like it.) Add the herbs and breadcrumbs and any spices used. Fill skins as usual. |
-T.FOX5 1 cn Beer;room temp -(any brand or type will do) Smoked sausage;enough to -fill crock pot Cut each pound of smoked sausage into 4 pieces. Pour the beer in the bottom of the crock pot and pile in the sausage. Cook on HIGH for 2 hours, then switch to LOW until ready to serve. Those who like a strong beer taste will want the pieces that actually bathed in the beer. The pieces toward the top of the crock pot will have a more delicate beery tang. During the 2 hours of cooking, the alcohol in the beer will evaporate completely, so the whole family can enjoy these. |
Posted on Genie 8/1/91 6 lb Ground venison 6 lb Ground pork (lean) 2 tb Salt 2 tb Pepper 1/2 t Cayenne pepper 1/2 t Sage 1/2 c Honey When the venison, pork and hot water are well mixed, add spices and honey to mixture and mix in well. This is probably my favorite recipe eventhough this is the one which has evolved the most in the past 5 years. A couple of years ago my father mistakenly calculated the spices in tablespoons instead of teaspoons, and it was better then the previous batch of sausage written above. The next year we increased the amount of black pepper, and was it ever good. So if you like spices, and in sausage a little spice is good, then play around with the mixture a little bit. I will be adding a small amount of a “cajun” pepper mix to a small 20 lb. test batch of sausage this weekend. |
3 1/3 lb Cabbage Salt 4 1/2 oz Crisco 1 Onion 1 Beef Broth Cube 4 sl Sausage, thick slices 2 1/8 c Water 1.Strip the cabbage from the ribs and wash real good. Cover with salted water and boil 10 minutes, drain the water and let cool a little and than chop cabbage finely. 2.Heat crisco and saute the chopped onion in it, golden brown. 3.Add the cabbage and the broth cube with the water.Cover and simmer for 1 1/2 hour, if it is to dry , add a little more water. 4.Season with salt and pepper;add the sausage slices on top, cover and let simmer 10 minutes more. 5. Put cabbage on platter, add sausage slices on top and serve with homefries. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 |
15 lb Caribou 5 lb Pork; fresh 3 oz Water 1 oz Pepper; black 3/4 oz Ginger; ground 1 1/4 oz Nutmeg; ground 1/2 oz Allspice; ground 1/2 oz Coriander; ground 2 oz Paprika 2 ts Garlic powder 10 oz Salt 1 tb Liquid smoke; opt’l Sausage casings Grind together the two meats and mix thoroughly. Add the water. Mix the spices thoroughly and mix well into meat mixture. If sausage is to be smoked, omit the liquid smoke. You may stuff sausage into casings, making 6-8″ links and smoke them. OR make into patties for freezing. Or boil them: Using a sausage stuffer, fill casings about 3/4 full to allow for swelling. Tie the ends with string; put into a large kettle of cold water and bring to a boil. Cook for about 1 hour, being sure to prick each sausage with a fork after boiling 10 minutes. Drain and cool. They can also be canned after boiling. |
4 lb Coarse ground caribou 1 lb Fine ground bacon 1 tb Salt 1 tb Sage *** 1 ts Allspice 2 tb Sugar 1 ts Coriander 1 1/2 ts Mustard Seed 6 cl Garlic; minced 2 tb Black pepper 1 c Cold water N. B. If sausage is to be frozen, do NOT use sage as it becomes poisonous when frozen! Substitute savory or thyme. Combine all ingredients, mix thoroughly and stuff into hog casings. Finish as per Caribou Sausage #1. |
4 lb Caribou 2 lb Lean pork 1 lg Onion; chopped 2 lb Potatoes; grated 2 tb Salt 1/2 ts Pepper 1 ts Allspice 1/2 ts Cayenne and other spices -to taste Sausage casings Grind together all the meats with the onion. Next mix the potatoes with the meats. Add spices and mix thoroughly. Prepare as for Caribou Sausage #1. |
5 lb Fresh pork 5 ts Salt 3 tb Chili powder 1 Clove garlic, mashed 5 tb Vinegar 1/4 c Paprika 1 1/2 ts Pepper 3/4 ts Oregano 3/4 ts Thyme 1/4 c Dry wine Yield: 6 Servings With electric food grinder, coarsely grind pork. Add all of the above ingredients and with hands, mix together until well blended in. With meat press, press into thin patties. Freeze in handi-wrap and scott wax paper until ready to use. In covered frypan, cook for 20 minutes, turning over every 5 minutes. |