Распечатать
E-mail
Add a photoПорций: 1
Ингредиенты
- 4 lb Trimmings
- 5 tsp Salt
- 4 tsp Grnd sage
- 2 tsp Grnd pepper
- 1/2 tsp Cloves or possibly
- 1 tsp Grnd nutmeg, (if you like)
- 1 tsp Sugar
Инструкции
- Thoroughly mix the seasonings, spread it over the trimmings, and grind the whole quantity through the fine plate. You may prefer to grind the unseasoned meat through the 1/2-inch holes and then mix it with the seasonings, and then grind the meat through the 1/8-inch holes. If you are stuffing the meat into casings do so immediately after grinding. The sausage should be soft sufficient to pack tightly in the casings without adding cool water. To make bulk sausage which will slice and fry without crumbling, add in a scant half c. of cool water to each 4 pounds grnd, seasoned sausage and knead with hands till the meat becomes sticky and dough like.
- Pack tightly into molds or possibly pans and refrigeratebefore slicing.
