"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Sausages Recipe

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This recipe for Sausages, by , is from Grandpere Roger's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Roger Parker

Category:
Category:

Ingredients:  
Ingredients:  
11/2kg Pork barbeque chops
200gm extra pork fat
1 tbsp. kosher salt
11/2 tsp dried sage
3/4 tsp white pepper finely ground
3/4 tsp sugar
1/2 tsp dried thyme
1/4 tsp dried marjoram
1/8 tsp ground cloves
Chilli powder to your taste (optional)
1 cup breadcrumbs
iced water.

Directions:
Directions:
Remove the rind and bones from the pork and cut into cubes (about 25mm).
Freeze for approx. 30 minutes to stiffen the meat. In a large bowl, combine all other ingredients together adding sufficient water to make a slurry. Grind the pork through a fine grinder into this slurry. Mix thoroughly with your hands and replace in the freezer for another 30 minutes. Now regrind everything again through the fine grind disk.
Unless you have the ability to stuff into links, treat this mixture a sausage meat and turn into patties or sausage rolls. This is a much better sausage meat than the supermarket ones and you know what goes into it.

Number Of Servings:
Number Of Servings:
approx 11/2 kg
Preparation Time:
Preparation Time:
30 minutes plus freezing

 

 

 

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