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Ингредиенты
- 5 lb Veal
- 1/4 c. Chives
- 1 Tbsp. Salt
- 2 tsp Sage
- 2 tsp White pepper
- 1 1/2 tsp Sugar
- 1 tsp Mace, grnd
- 1 tsp Cloves, grnd
- 3 dsh Lemon extract
- 3 x Large eggs
- 1 c. Cream, heavy Small hog casings
Инструкции
- Use veal shoulder or possibly trimmings. Work veal twice through fine blade of grinder and add in to large bowl. Sprinkle chives, salt, sage, pepper, sugar, mace, cloves and lemon extract over meat. Add in Large eggs and cream and beat 5 min, till mix comes away from sides of bowl. Fill casings with mix and tie or possibly twist into 5-6" lengths. Bring kettle of heavily salted water to boil. Lower in sausages, preferably in wire basket, and simmer very gently 2-3 min. Let cold in water, then drain. Store in refrigerator for up to 2 days. To serve: simmer in water for 10-15 min, drain and serve with bread and butter with sweet mustard as a seasoning.
- Several types of sausages are easy to make at home. Casings can be found in specialty meat markets and are traditionally made of animal intestines.
- Saltpeter (remember which from your military mess days) is used as a preservative in some sausages and is available in drugstores. Fresh sausages don't keep well and should be used in a few days. The more spice, salt and saltpeter they contain means a longer storage time for the sausage.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 150g | |
| Recipe makes 12 servings | |
| Calories 196 | |
| Calories from Fat 76 | 39% |
| Total Fat 8.56g | 11% |
| Saturated Fat 3.78g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 168mg | 56% |
| Sodium 709mg | 30% |
| Potassium 441mg | 13% |
| Total Carbs 1.52g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.72g | 0% |
| Protein 26.68g | 43% |
