Frankfurter Sausage
beef, pork, sausage
3 feet sheep or small hog casings
1 lb lean pork, cubed
3/4 lb lean beef, cubed
1/4 lb pork fat, cubed
1/4 cup very finely minced onion
1 centiliter garlic, finely chopped
1 teaspoon finely ground coriander
1/4 teaspoon dried marjoram
1/4 teaspoon ground mace
1/2 teaspoon ground mustard seed
1 teaspoon sweet paprika
1 teaspoon freshly fine ground white pepper
1 egg white
1 1/2 teaspoon sugar
1 teaspoon salt, or to taste
1/4 cup milk
Make a puree of the onion, garlic, coriander, marjoram, mace, mustard seed, and paprika. Add the pepper, egg white, sugar, salt and milk and mix thoroughly. Grind the pork, beef and fat cubes through the fine blade separately. Mix together and grind again. Mix the seasonings into the meat mixture with your hands. Chill the mixture for half and hour, then run thru the fine blade once more. Prepare casings, stuff and twist off into 6" links. Parboil, without separating, in gently simmering water, for 20 minutes. Place in a bowl of ice water and chill thoroughly. Remove, pat dry, and refrigerate. Because they are precooked, they can be refrigerated up to a week or they can be frozen.
Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-447-8 Typed by Carolyn Shaw
From: Ian Hoare Date: 14 Feb 97 National Cooking Echo Ä
Yield: 2 pounds