January 31, 2021  Online Recipe Guide Avatar
Description This comes from a collection of homemade sausages I acquired over the years.
At a glance
You\\\’ve Gotta Try This!
6 to 7 feet pork casings
1/2 lb. boneless pork shoulder roast, well chilled
1/2 lb. boneless veal, well chilled
or by ground pork and veal
1 3/4 tsp. Black Pepper
1 1/2 tsp. Salt
3/4 tsp. Sugar
1/2 tsp. Dry Mustard
1/2 tsp. Ground Mace
1/2 tsp. dried Marjoram, crushed
1/2 tsp. Ground Nutmeg
In a small bowl, combine spices. Sprinkle mixture evenly over meat; mix thoroughly. With coarse blade of a food grinder, grind the meat with the spice mixture until well mixed. Use a medium stuffer for casings.

Run cool water through casings, soak in water 2 hours or overnight in refrigerator. Attach sausage stuffer attachment to electric mixer or food grinder. Using a 3 to 4 foot piece of casing at a time, slip one end and then the remaining length of casing onto the medium or small stuffer tube. Using coast blade of grinder force sausage mixture through the tube till even with the tube opening. Pull off tow inches of casing and tie a knot. Fill the casing firm, but not too full, twisting casing when the links are 4 to 5 inches long. If desired, tie string at twist. Wrap and chill at once. Cook soon, or freeze, for later use.


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