© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
The proper accompaniment to hot korv is boiled potates, green peas and copious amount of butter.
6 yards hog casings
2 cups mashed potatoes, not seasoned
3 medium onions, finely chopped
3 pound lean beef and 3 pound lean pork, ground together
2 teaspoon ground allspice
3 tablespoon salt
1 tablespoon ground pepper (seasoned pepper is good)
1 pinch bay leaves, chopped
1 pinch oregano
1 pinch powdered cloves
2 ½ cups beef or pork stock or 2 ½ cups scalded milk, cooled
½ cup water
Items needed before beginning:
Put a little vegetable oil on spout of grinder or sausage machine. Fry a pinch of mixture in Crisco to test the flavor. Add more seasonings if you need them. Flavor of allspice is important but should be subtle. Mixture should be light. Add more stock if needed. Rinse casings in cold water and cut into 16 inch pieces (approximately). Tie one end of each section. Fill grinder or sausage machine with meat mixture. Ease end of casing (about 2 inches) onto spout. Turn handle slowly. Stop turning 1 ½ inches from end of casing. Don't pack sausage casing too tightly. Remove from spout and tie second end. Put in Baggies and freeze or refrigerate in a mild salt brine with Saltpeter, not more than 4 or 5 days.
To cook, defrost and set oven at 250°F. In an open shallow pan, put 2 tablespoons of Crisco and ½ cup water (or just ½ cup water). Place sausages in pan and cook for 45 minutes. Turn once to brown evenly. At the end of 45 minutes, if not completely browned, turn heat to 350°F, but watch sausages so as not to burn them. For dinner, cut in 1 ½ inch pieces. Serve warm. A side dish of cranberries goes well. They are great as one dish for a buffet. For hors d'oeuvres, cut in ½ inch pieces and serve warm, using cocktail picks.