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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: BigOven
Servings: 2 pounds raw sausage
½ pound lean pork, ground
½ pound lean veal, ground
6 ounces pork fat, ground
3 slices of white bread with crust
1 teaspoon salt
¼ teaspoon black pepper
¼ teaspoon cayenne pepper
⅛ teaspoon mixed grated nutmeg
⅛ teaspoon mace
¼ teaspoon minced fresh thyme or ⅛ teaspoon dried thyme
¼ teaspoon minced fresh marjoram or ⅛ teaspoon dried marjoram
2 teaspoons minced fresh sage or 1 teaspoon dried sage
1 teaspoon loosely packed finely grated lemon peel
1 large 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.