Scottish Square Sliced Sausage (aka Lorne Sausage)

Scottish Square Sliced Sausage (aka Lorne Sausage) Serves 4-8

Preparation time: 15 minutes

Cooking time: 15 minutes
Ready in: 30 minutes
Ingredients: 2lbs ground/minced beef
2lbs ground pork
3 cups fine breadcrumbs
2 teaspoons pepper1
2 teaspoons nutmeg
3 teaspoons coriander
3 teaspoons salt
1 cup of water
2 teaspoons onion powder
Directions: The beef and pork should not be too lean or the sausage may end up being
too dry.
1. Mix really well by hand then place in an oblong pan (you may need 2 pans) about
10 inches by 4 inches by 3 inches.
2. Place in the freezer for a little while until its just starting to set.
3. Remove it and cut the loaves into slices to a thickness you like, put them into
freezer bags and put them back in the freezer.
4. When youre hungry, defrost them and fry in a little fat or oil until brown and cooked
through.

Andouille Sausage
Preparation time: 30 minutes
Cooking time: 30 minutes
Ready in: 60 minutes
Ingredients: 5 pounds pork butt
cubed
1/4 cup celery small diced
1/4 cup red & yellow & green bell
pepper
1/4 cup yellow onion small diced
1/4 cup red onion small diced
8 cloves garlic minced
2 bunches green onion small
diced
1 tablespoon basil
1 tablespoon oregano
1 tablespoon thyme
1 tablespoon cayenne
2 teaspoons ginger
2 teaspoons celery salt
1/2 teaspoon chili powder
1 teaspoon cumin
1 tablespoon worcestershire sauce
1 tablespoon lemon juice
salt & pepper to taste
Directions: In a mixing bowl, toss the pork with the remaining ingredients together.
Cover and refrigerate for 24 hours. Remove from the refrigerator and pass the meat
through a meat grinder with a 1/2-inch die attachment.
Remove half of the meat and pass through the grinder a second time. Stuff the
sausage into 1 1/2-inch casings or form patties. Tie the casings at 4-inch intervals for
individual links.

Cod and Sea Weed sausage

2

21 February 2010 No Comment

Cod and Sea Weed sausage Serves 4
Preparation time:
Cooking time:
Ready in:

20 minutes
30 minutes
50 minutes

Ingredients:

500g of cod 25g of

raw sea weed salt
and ground black
pepper

Directions:

Blend the cod until it it is coarsely mixed and then add the sea weed.
Add salt and pepper to taste. Stuff into natural casings linking according
to preference.
Boil for 15 minutes and then brown under the grill.

Johnnys cumberlands
31 January 2010 No Comment
Johnnys cumberlands Serves 40
Preparation
2 hours
time:
Cooking
30 minutes
time:
Ready in: 2 hours 30 minutes
Ingredients: 5 lbs shoulder pork, trimmed of large pieces of fat best is Gloucester Old
Spot for flavour
1 lb belly pork, skin removed if its got one.
1/2 lb rashers of drycure smoked bacon
3

6 oz fresh breadcrumbs (made from decent bakery bread)

4 oz dried (or kibbled) onions
1/4 pint milk
1 tsp freshly ground nutmeg
1 tsp freshly ground mace
3 tbsp salt
1 tbsp ground white pepper
about 5m 3/4 inch hog casings
The more pepper here is the spicier they are. The salt is a minimum amount, add
more for more flavour and higher blood pressure.
Directions: Mix the milk into the breadcrumbs for half an hour. Then mix the lot, adding
the spices and seasoning last. Refridgerate overnight. Stuff. Traditionally
these are coiled and cooked whole, but its easier to do 1m sections and
make 8 sausages in links. Easier to cook too.

Moroccan Lamb Sausage

3 pounds ground lamb
1 teaspoon salt
1 teaspoon curry powder
1 teaspoon coarsely ground black pepper
teaspoon cinnamon
teaspoon dried thyme
teaspoon currants
cup pomegranate juice
1 teaspoon minced garlic
Mix together all ingredients, stuff into casings, and twist into 5 inch lengths

Boerewors
31 January 2010 No Comment
Boerewors
Preparation
10 minutes + 2 hours
time:

Cooking time: Various!

Ready in:
Depends on cooking method

Ingredients:

3kg Lean beef (skirt beef is good)

3kg lean pork
400g of bacon fat, if not available, substitute hard pork fat or 200g
olive oil
50g coriander
5g whole cloves
5g whole nutmeg
5g black pepper
2 teaspoons salt
2 table spoons garlic puree
150ml red wine

Directions:

1. Dice the bacon/pork fat into 2mm cubes and put to one side
2. Cut the beef and the pork into 5cm cubes and place in large bowl.
3. Scorch the coriander and black pepper, grind coarsely with nutmeg
& cloves, add salt
4. Mix spices with the meat cubes and allow mix to stand for 1 to 2
hours in fridge.
5. Run meat through mincer on coarse setting once it is thoroughly
chilled
6. Place minced meat in large bowl. Add fat/olive oil, salt, wine and
garlic puree and mix gently and thoroughly but not so that you end up
with compressed meat.
7. Feed loosely into skins and shape into rolls of 500g to 1kg.
This sauasge can be grilled or fried, but it is best cooked on a
barbecue.

Grilled Seafood Sausage With Beurre Blanc Sauce

Ingredients: For the Sausage Filling:
2 egg whites
teaspoon salt
5

 2 pounds tilefish or sea bass fillet, cut into -inch cubes

2 cups heavy cream (preferably not ultra-pasteurized)
(Make sure all ingredients above are very cold)
1 pound fresh shrimp, peeled, deveined and coarsely chopped
1 pound sea scallops, coarsely chopped
Two 1-pound lobsters, cooked, shelled, and meat coarsely chopped
2 ounces pignolia nuts, toasted
Salt, to taste
Pinch cayenne pepper
2 tablespoons Port (see note)
1 tablespoon brandy (see note)
Pork casing, cleaned

Directions:

In a food processor, combine egg whites, salt and fish. Puree, gradually adding the
heavy cream. Put into a metal mixing bowl. Add shrimp, scallops, lobster and
pignolia nuts. Mix well and season with the salt, cayenne pepper, port and brandy.
Stuff the mixture into the pork casings. Tie into sausage links about 4 inches long.
Poach in water over a low fire until thoroughly heated and water has approached
the simmering point. Do not allow water to boil. If water becomes too hot, the
sausages will burst. Remove from fire and allow it to cool in poaching liquid.
Chill.
Note: The port and brandy may be omitted, but do not change or substitute
amounts.
For the Beurre Blanc Sauce:
cup red wine vinegar
bottle white wine
3 tablespoons heavy cream (preferably not ultra-pasteurized)
pound (3 sticks) cold sweet butter, cut into small cubes
Salt
Pepper
In a non-aluminum pot, reduce shallots, vinegar and white wine until almost dry.
Add the cream and reduce again by half. Over a low heat, whisk in the butter.
Season with salt and pepper to taste. Add additional vinegar if needed, to adjust
acidity to taste.
To serve:
Slash the tops of the sausages and brush with butter. Broil until just browned.
Place in a 350 F oven until warmed through. Serve over Beurre Blanc Sauce.

Northern German Mettwurst Recipe

Mettwurst is a strongly flavoured German sausage made most often from raw minced
pork, but some authentic recipes (like the one here) call for the addition of veal and/or
beef. The sausage is preserved by curing and smoking.

This northern German variety is similar to salami and to another German sausage
called "holsteiner". It is more firm than the types made in southern Germany because it
is smoked for a longer time.
The name of this delectable sausage is derived from the Low German word "mett",
which means minced pork without bacon. It's related to the English word "meat".
Because this is a smoked sausage, you Must use a Cure and be sure to follow good
sausage smoking procedure. You can learn about sausage smoking by Clicking Here.

Recipe
3 lbs pork shoulder, 1 lb veal, and 1 lb lean beef chuck
2 tablespoons kosher salt
1 tablespoon ground white pepper
1 teaspoon ground coriander
1 teaspoon ground celery seed
1 teaspoon allspice
1/2 teaspoon ground dried marjoram
1/2 teaspoon ground caraway seed
1 teaspoon whole mustard seed
1 level teaspoon Instacure or Prague powder #1.
Trim the pork,veal and beef. Cut it into 1 inch cubes and refrigerate for 1/2 hour to chill.
Grind the meat through the medium or fine plate on your meat grinder.
Measure and combine the cure and spices, and mix them thoroughly with the ground meat for
at least 2 minutes. Use your hands for mixing to assure even distribution.
Once the sausage is fully mixed, grind it all one more time through the fine plate on your meat
grinder, stuff the finely ground sausage into casings (large pork casings or small beef rounds
work best), and prepare it for the meat smoker.
Smoke the sausage with a heavy smudge at 100-120 degrees F for at least 6 hours, then
increase the smoker temperature to 160 degrees and continue cooking until the internal
temperature is 152 degrees F.
Shower and then bloom the sausage for several hours ( see instructions by Clicking Here) ,
and then remove it to the cooler or refrigerator overnight before packaging.

Seafood sausage
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Preparation
20 minutes
time:
Cooking
10 minutes
time:
Ready in: 30 minutes
1 lobster, steamed and meat removed
8 ounces fresh scallops
1/2 cup cream
Ingredients: 1 egg white
1/2 ounce fresh dill
sea salt
ground pepper
1. Puree scallops,cream,egg white in a food processor until smooth add
the lobster meat,dill,salt and pepper just to chop and distribute the meat
leaving it slightly chunky.
2. Place mixture in a piping bag.
3. Spread a sheet of large plastic wrap on a moistened work surface and
pipe out a large bead of sausage filling.
4. Leave several inches of plastic wrap empty on either side of the
sausage.
5. Roll up the plastic wrap carefully,try to avoid forming any air bubbles
Directions: inside the plastic.
6. Grasp both ends and twirl the works repeatedly until the plastic
tightens around the sausage.
7. If any air pockets form prick them with a pin.
8. Tie off both ends of the plastic then tie off the sausage at regular
intervals forming links.
9. Poach the plastic links in simmering water for 10 minutes then
immersing them in cold water.
10. Cut off plastic and squeeze out sausage to heat brown in a little butter
until heated through.

Knockwurst for Garlic Lovers

Knockwurst is almost always made as a short and fat sausage with zesty seasoning.
Typically, traditional recipes feature large amounts of fresh garlic.
This sausage is often a favorite at street fairs and celebrations. Its short, squat
dimensions make it an easily handled finger food, and the garlicky flavor is always a
crowd favorite.
Also known as "knackwurst", this is another one of those sausage varieties that is
usually made commercially with emulsified meat.
A very good home version can be made with multiple passes through the sausage
grinder but...
...If you want to go to the added trouble, you can do a good job emulsifying small
batches in a food processor.
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Recipe
3 1/2 lbs boneless beef
1 1/ lbs 70-75% lean pork shoulder or pork trimmings
1 cup none-fat milk powder (as a binder)
2 tablespoons plus 2 teaspoons kosher salt
1 tablespoon paprika
3 tablespoons fine ground black or white pepper
1/2 teaspoon coriander
2 teaspoons mace
1/2 teaspoon allspice
6 large cloves fresh garlic, finely pressed
1 teaspoon Instacure or Prague powder #1
1 cup ice water
Trim the pork and beef, cut it into 1 inch cubes, and grind it several times (at lest twice)
through the fine plate of your meat grinder.
Combine the spices and garlic in a 1 quart container and mix with the 1 cup of ice
water.
Pour the spice and water combination into the ground pork and mix thoroughly for at
least 2 minutes. Use your hands for mixing to assure even distribution.
Add the 1 cup of milk powder to the sausage and mix until it is well incorporated. At
this time you can pass the sausage mixture one more time through the grinder if you
want to.
Once the sausage is fully mixed, stuff it into 38-42 mm hog casings and ready the
sausage for the smoker. Make short links, 3 to 4 inches in length.

Homemade Liverwurst Recipe

Liverwurst is one of those sausages that, especially when it's made with quality ingredients, can
be very good indeed.
If you've only ever had the kind you buy at the supermarket, give this recipe a try. I think you'll
be very impressed.
Unlike most of the sausages you will make, this one is cooked on the stove in a water bath until
it reaches 152 degrees F on the inside. It is therefore a cooked sausage, not a fresh one.
If you can't find the pork liver that the recipe calls for, I have also had good luck using beef or
calf liver.

Recipe
3 lbs 80-85% lean pork shoulder
2 lbs fresh (or fresh frozen) pork liver
1 medium onion, grated
2 tablespoons kosher salt
1 tablespoon fine ground black or white pepper
1 teaspoon allspice
1 teaspoon dried marjoram
1/2 teaspoon ground or rubbed sage
1 cup ice water
Cut the liver into easily handled pieces and simmer it in about 2 cups of water. The liver should
be cooked but still be slightly pink inside.
Cut the pork into 1 inch cubes
Pass the liver and pork through the fine plate of your meat grinder at least twice. You want a
very finely ground mixture.
Combine the spices in a 1 quart container and mix with the 1 cup of ice water.
Pour the spice and water combination into the ground meat and mix thoroughly for at least 2
minutes. Use your hands for mixing to assure even distribution.
Once the sausage is fully mixed, stuff it into 38-42 mm natural pork casings or comparable
collagen casings
Simmer the stuffed sausage in water just below the boil until the internal temperature reaches at
least 152 degrees F.
Once your liverwurst has finished cooking, cool it to room temperature and package it. It will
keep well in the refrigerator for a week, and freezes nicely.

Homemade Bratwurst Recipe

This homemade bratwurst recipe is very close to what you would expect to get if you had a
fresh bratwurst served to you in Germany.
At least that's what I've been told by a friend who actually has the experience to be able to
accurately make the comment.
Bratwurst (and lots of other German sausage) is often made with emulsified meat. That can be
hard to do in the home kitchen, but can be approximated by grinding the meat and spice
mixture very finely in a food processor.
To emulsify the bratwurst, the meat is ground through the fine plate of a sausage grinder, mixed
with the spices and other ingredients, and then run through the food processor in small batches
(adding water as needed) until a paste-like consistency is accomplished.
This isn't difficult to do, but it can be time consuming if you are making more than about 5 lbs.
of sausage.
I find I can get a very respectable product just by grinding the meat several times through the
finest plate on my meat grinder.
10

The texture of your finished homemade bratwurst won't be the same as the ones you buy in the
store, but the quality and taste will be far superior to anything you can get at the mega-mart.
Recipe
4 lbs. 80% lean pork shoulder (Boston butt)
1 lb veal or beef
2 tablespoons kosher salt
1 tablespoon ground nutmeg
2 teaspoons ground mace
1 teaspoon ground ginger
1 cup cold milk
2 whole eggs, beaten
1 cup non-fat dry milk powder (as a binder)
Trim the pork and beef, cut it all into 1 inch cubes, and grind it twice through the fine plate of
your sausage grinder.
Combine the spices in a 1 quart container and mix with the 1 cup of cold milk and the beaten
eggs.
Pour the spice, milk, and egg combination into the ground meat and mix thoroughly for at least
2 minutes. Use your hands for mixing to assure even distribution.
Add the milk powder to the mixture and combine it all thoroughly with your hands. At this
point you can pass the finished sausage mixture once more through the meat grinder if you so
choose.
Once the sausage is fully mixed, stuff it right away into 32-35 mm hog or collagen casings and
refrigerate or freeze immediately.
This sausage can be smoked, but that isn't traditional. If you do choose to smoke it, be sure to
add 1 level teaspoon of Instacure or Prague Powder #1 to each 5 lbs. of meat mixture.

Bratwurst - German
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Sausage
German
Pork
Sugar Free
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------5 Pounds
Trimmed pork butt
3 1/3 Pounds
Trimmed veal
1 2/3 Pounds
Pork back
11

3 1/3
3 1/3
1 2/3
1 2/3
1 2/3
3 1/3
3 1/3
3 1/3

Teaspoons Ground caraway seeds

Teaspoons Ground mace
Teaspoons Ground ginger
Tablespoons Salt
Cups
Milk
Teaspoons Sugar
Teaspoons Ground black pepper
Medium
Pork casings

Mix meats, fat and seasonings in large bowl, then grind with a fine (1/8") plat
e. Add milk and knead till spices are well distributed thru the meat. Stuff in
casings and tie into 5 links. Can leave brats raw or poach them for 20 minutes
before storing. Will keep refrigerated 2-3 days or 2 months frozen.

Knackwurst Recipe
Recipe Categories:
Average Rating:
Yield:

Meat Dishes
(1 vote)
12 knackwurst

12

Ingredients
1 lb
2 1/2 tb
1 ts
1 1/2 lb
1/2 lb
2 lg
1 tb
2 ts
1 ts
1 c

Lean beef
Salt
Saltpeter; potassium nitrate
Lean pork
Pork fat
Cloves garlic, crushed
Cumin seeds, crushed but
-not ground
Dried crushed red pepper
Black pepper
Water
-large sheep casings

Instructions
1. Work the beef through the fine blade of the grinder, spread it on a
plate and sprinkle the salt and saltpeter over it. Work the pork and
pork fat through the coarse blade of the grinder and combine with
the beef. Place in large bowl and sprinkle over the garlic, cumin
seeds and red and black pepper. Beat well for 5 minutes until the
mixture leaves the sides of the bowl. Beat in the 1 cup of water. Fill
the casings and twist or tie in 4-5 inch lengths.
2. Hang them in an airy room (about 60*F) and dry them for 2-5 days
depending on the humidity. Then smoke them for 2-5 hours until
brown or dark mahogany. Do not let the temperature rise above
100*F. Store for up to a month in the refrigerator.
3. Simmer in boiling water to cover for 12-15 minutes and drain; or
split lengthwise, brush with butter and broil or saute in butter.
Serve with split pea or lentil soup.

Nuernberger Rostbratwurst Pork Sausages

Ingredients:
1/4 t nutmeg
1/2 t marjoram
salt
500 g medium lean pork.
150 g veal
1/4 t finely Chopped caraway seed.

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natural sausage casing.

Directions for making Nuernberger Rostbratwurst Pork Sausage:
Coarsely chop the pork and veal on a cutting board.
Combine with caraway seed, nutmeg, marjoram and salt.
Fill into cleaned sausage casing and twist casing to form a sausage about every 3".
Brown sausages over charcoal.
Eat with sauerkraut and country style rye bread.
Makes 6 Servings

Bockwurst mezeluri Reet

INGREDIENTE

Pentru carcasele:

10 picioare mediu carcase de porc

Pentru umplutura:

3 kilograme umr mnzat

1 1 / 2 kg carne de porc umr
Jumtate lira de grsime de porc
1 / 2 ceac tocat ceapa alba
1 / 4 ceasca tocat fin proaspat arpagic
1 / 4 ceasca tocat fin proaspat patrunjel italian
1 / 4 ceasca de sare cuer
3 / 4 lingurita sol cel
1 linguri de sol proaspt piper alb
2 cani de lapte rece integral
4 oua mari, uor btui

INSTRUCIUNI
Pentru carcasa:
1. Gsii sfritul a carcasei, msura aproximativ 10 metri, i taie. n cazul n care intestine
au fost impachetate in sare, se clateste bine. Loc ntr-un bol de apa calduta si inmuiati
de 30 de minute. Aruncai apa nmuierea, cltii partea interioara a carcasei cu ap
curent, i scufunda n ap cldu proaspt cel puin alte 30 de minute. ntre timp,
ncepe a face umplutura.
Pentru umplutura:
1. Puneti o foaie de copt, 2 boluri mari de amestecare, vas mixer stand, ataamentul
zbaturi, ataamentul polizor, i placa de grosier de slefuire (1 / 4 inch) n congelator
pn la foarte rece, cel puin 30 de minute.
2. ntre timp, tiai umeri vit i de porc de orice exces de grsime, cartilaj, tendoane,
glande, piele argint, sau vaselor de snge. Tiat viel, carne de porc, carne de porc i
grsimi n buci de 1 inch i se amestec pentru a combina uniform. Aranja ntr-un

14

3.

4.

5.

6.

singur strat pe foaia de copt ngheate i locul n congelator pn rigid, dar nu congelate
solid, aproximativ 45 de minute la 1 or.
Atunci cnd carnea este gata, ataai ataamentul polizorul congelate mixer. mpingei
carne refrigerat la o parte din foaie de copt. Cu mixerul la viteza medie, se macin
carne de mn pe partea goal a foaie de copt. (Carne ar trebui s treac cu uurin prin
placa de melc i mcinarea n cazul n care pare s rmnem la partea din fa a plcii
de slefuire,. Demontai polizorul i curat orice tendoane sau grasime care pot fi
ncurcate n lama.) Aranjare carne tocat n un strat chiar i punei-o napoi n
congelator pn rigid, dar nu congelate solid, aproximativ 30 de minute. ntre timp,
curai ataament polizorul i buci i punei-le napoi n congelator. Loc condimente
intr-un bol mediu i se amestec de a combina n mod egal; retrase din circuitul agricol.
Cnd carnea este gata sol, reataai ataamentul piatr de moar ngheat la mixer. Se
presara amestecul de condimente uniform peste jumtate de carne i se pisa din
amestecul de carne la viteza medie ntr-unul din ngheate boluri, locul n congelator.
Grind cealalt jumtate n castron ngheat mixer stand.
Scoatei ataamentul polizorul de la mixer, ataai ataament zbaturi ngheate, i ataai
vas mixer stand la mixer. Cu mixerul la viteza mica, se adaug ncet 1 ceasca de lapte i
2 din oua la carne i se amestec pn la doar ncorporate. Creterea vitezei de mediu i
se amestec pn cnd umplere grsime este bine ncorporat i amestecul pare lipicios,
aproximativ 3-5 minute. Scoatei la castron congelate al doilea i locul n congelator.
Transfer rmase de umplere la castron mixer stand i repetai pasul vaslire cu restul de
lapte 1 cana si 2 oua. Adauga in castron de umplere deja n congelator. Curai
ataament polizorul i punei-o napoi n congelator. (Nu vei mai avea nevoie de placa
de mcinare.)
ntre timp, verificai amestecul de carne pentru condimentare corespunztoare, prin
formarea unui Patty mic, subtire. Pan-se prjete pn cnd centrul nu mai este crud.
Gustai-l, tinand cont ca aroma se va dezvolta ca sta carnati, sau vrst; aduga
condiment suplimentare la carne tocat dup cum dorii.

Pentru chestii carnati:

1. Ataai curate, ataamentul polizor refrigerat echipate cu tub stuffer mare la mixer.
Puneti o foaie de copt in fata a tubului stuffer i uda cu apa (aceasta va ajuta bobina
crnat mai uor). Scoatei umplutura din congelator i, cu mixerul pe sczut, mpinge
suficient de umplere n tubul de alimentare utiliznd instrumentul stuffer pn umplere
este vizibil doar la sfritul tubului (aceasta pstreaz aerul de a fi mpins n captul a
carcasei nainte de crnat primul). Locul din spate de umplere n congelator.
2. Umezi tubul stuffer cu ap. Dip sfritul carcasei n apa pentru a crea unei bule mici de
ap i pentru a ncepe alimentarea carcasa pe tubul stuffer cu o mn n timp ce inei cu
carcasa de alt parte, pentru a menine nivelul apei balon cu tub stuffer. Lsnd o civa
centimetri de carcas moale n ntre palme, hrana pentru animale toate, dar civa
centimetri pe tub stuffer. S orice scurgere de ap din carcasa, cravat apoi se ncheie cu
un nod.
3. Cu mixerul la viteza medie, ncepe s chestii carcasa de hrnire pumni golf-balldimensiuni de umplere n jos tubul utiliznd instrumentul stuffer, adaugand mai mult de
umplere, deoarece pachete de carcasa. (Putei simi unele de aspirare n stuffer tubfolosind pumni mici de umplere i permite ataarea de a deveni acoperite cu umplere
pstreaz acest la un nivel minim.) Asigurai-v c de umplere este bine i uniform
ambalate, dar nu se ntinde carcasa. Lsai suficient de camer vacante pentru

15

secionarea pe crnaii. Continuai s chestii carcasa pn cnd toate de umplere este

plecat.
4. mpinge orice rest de carcas de pe tubul stuffer, lsnd cel puin 1-2 cm de pmnt de
gol, de unde se termin crnai, i cravat-l cu un nod. Taiati orice carcas rmase cu
foarfeca de buctrie i se arunc. (Ar trebui s avei acum una crnai lungi, rulate.)
Rula uor mna n jos lungimea carcasei pentru a distribui uniform de carne.
5. Ciupii mezeluri cu privire la fiecare 5 cm pentru a delimita link-uri. ncepnd de la un
capt, twist legturile primul i al treilea n aceeai direcie aproximativ 3 ori. Continua
s se rsuceasc n acest mod pn cnd toate link-urile au fost sectionate off. Tiat
legturile mezeluri cu foarfeca bucatarie la articulaii rsucite. n cazul n care orice
bule de aer apar, le neptur cu un ac curat, vrful ascuit sau cuit.
6. Frigider crnai ntr-un singur strat acoperit cu folie de plastic sau ntr-un container
etan. Las-i s vrsta de cel puin 2-3 ore nainte de gtit i mncat. Utilizai carnati
proaspeti refrigerate termen de 3 zile, sau crnai congela ambalate individual n folie
de plastic pentru 2-3 luni. Crnai poate fi fie prjesc la 450 F pentru 15-20 minute sau
prjit n tigaie la foc mediu pentru 20-25 de minute.

Leberkaese
(Leberkse Fleischkse, a Fine ground German meat and
pork meatloaf )
Basic Ingredients and Ratio
Beef (Rind) 15%
Pork (Schweinefleisch) 50% (Pork
Shoulder)
Pork Fat (Speck) 20% (Pork Belly)
Crushed Ice 15% (Eis Schnee)

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Seasoning per 1kg (about 2 and 1/4 lb.) of Meat Mixture

10g (2 tea.) salt
1.25 (1/4 tea)Prague #1
2.25g (1/2 tea.) White Pepper (ground)
0.5 g Mace (ground)
0.5 g Coriander (ground)
0.5 g Paprika (ground)
0.25 g Ginger (ground)
0.25 g Cardamom (ground)
A typical loaf pan is good for a 2.5kg loaf.
Beef (Rind) 375g
Pork (Schweinefleisch) 1250g
Pork Fat (Speck) 500g
Crushed Ice 375g
Seasoning per 2.5 kg ( 5 and 1/2 lbs) of Meat Mass
Salt 25g
Prague #1 3.13g
White Pepper 5.63g
Mace 1.25g
Coriander 1.25g
Paprika 1.25g
Ginger 0.63g
Cardamom 0.63g
Basic Information:
Prague #1 is used as a preservative; it also ensures that the Fleischkse/Leberkse
has a pink color once it is cooked, vs. a gray color. The amount of Prague #1 called
out is per the German stds. In Germany Pkelsalz (pickling salt) is used, this is not the
same as canning salt; it is a combination of std salt and nitrite. Prague #1 is mixture of
6.255 sodium nitrite and sodium chloride. US stds call out for a much greater amount
of sodium nitrite then the German stds, the amount called out in the recipe is all that is
required (if well mixed and measured) per the German standards. Prague #1 is
available from sausage suppliers (google Prague #1 sausage), use only Prague #1 not
Prague #2, this is for dry sausage curing.
Source for Sodium Nitrite or Prague powder
Fleishkse/Leberkse is a meat emulsion, various types of meats are mixed into a
homogenous mass; just like a frankfurter. If the meat is not processed fine enough
and it does not bind it is just a brat if you use this for a loaf you will have an American
Meatloaf. It is essential that the meat is cold for this, as well as that the appropriate
amounts of fat to lean meat are present. It doesn't work correctly without fat.
Crushed Ice, this is used to help keep the meat mass cold while mixing, it also adds in
the emulsion process. In a commercial butcher shop the Kutter bowls used for this
process have built in refrigeration units. If you are lucky enough to have a Kutter and
your freezer is large enough you can chill the bowl down ahead of time as well.
Speck

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If you can't find plain fatty pork bellies, you should be able to use bacon. Keep in mind
the bacon is already cured, you should adjust your salt and Prague #1 accordingly.
The taste may be off a bit as well due to the cure in the bacon.

Weisswurst Sausage Recipe

Total: 2 hrs 50 mins
Active: 1 hr 40 mins
Makes: 20 sausages
A finely textured veal sausage flecked with
lemon and parsley, weisswurstwhite sausage
can be found throughout Bavaria. Historically
it came to be known as a late-breakfast snack
due to its perishable nature, and this sausage is
still enjoyed by most people before noon.
What to buy: There are several types of veal
on the market, so be sure to ask your butcher for milk-fed veal from calves 12 weeks or
younger. This creamy, white, fine-grained meat will lend the best flavor and texture to the
sausages.
Special equipment: Youll need a grinder and a stuffer in order to make sausage. Weve
used various types in the past, but this recipe was tested using the special attachments for a
KitchenAid stand mixer.

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Game plan: If you choose to wear latex gloves, replace them with a fresh pair after each grind
of meat and before stuffing the casing. Be sure to keep the meat and equipment ice cold during
every stage of the processit reduces the risk of food-borne illness and makes the stuffing
process less cumbersome.
You may be tempted to cook up your sausages right away, but aging is important to developing
the flavor, so dont skip this final step.
This recipe was featured as part of our Make Your Own Sausage project.
INGREDIENTS
For the casings:
10 feet medium hog casings
For the filling:
1 3/4 pounds pork shoulder
1 3/4 pounds veal shoulder
1 1/2 pounds pork fat
3/4 cup nonfat dry milk
1/4 cup kosher salt
1 teaspoon onion powder
2 teaspoons freshly ground white pepper
1/2 teaspoon ground mace
1/2 teaspoon ground ginger
4 teaspoons freshly grated lemon zest
1/3 cup finely chopped fresh Italian parsley
3/4 cup crushed ice
INSTRUCTIONS
For the casing:
Find the end of the casing, measure about 10 feet, and cut. If the casings were packed in salt,
rinse thoroughly. Place in a bowl of tepid water and soak for 30 minutes. Discard soaking
water, rinse the insides of the casing with running water, and soak in fresh tepid water at least
another 30 minutes. Meanwhile, start making the filling.
For the filling:
Place a baking sheet, 2 large mixing bowls, the stand mixer bowl, the paddle attachment, the
grinder attachment, and the coarse grinding plate (1/4 inch) in the freezer until very cold, at
least 30 minutes.
Meanwhile, trim the pork and veal shoulders of any excess fat, gristle, tendons, glands, silver
skin, or blood vessels. Cut the pork, veal, and pork fat into 1-inch pieces and mix to evenly
combine. Arrange in a single layer on the frozen baking sheet and place in the freezer until stiff
but not frozen solid, about 45 minutes to 1 hour.
When the meat is ready, attach the frozen grinder attachment to the mixer. Push the chilled
meat to one side of the baking sheet. With the mixer on medium speed, grind the meat by the
handful onto the empty side of the baking sheet. (The meat should easily pass through the auger
and grinding plate. If it appears to stick to the front of the grinding plate, disassemble the
grinder and clean out any tendons or fat that may be entangled in the blade.) Arrange the
ground meat in an even layer and place it back in the freezer until stiff but not frozen solid,
about 30 minutes. Meanwhile, clean the grinder attachment and pieces and place them back in
the freezer. Place the spices in a medium bowl and mix to evenly combine; set aside.
When the ground meat is ready, reattach the frozen grinder attachment to the mixer. Sprinkle
the spice mixture evenly over the meat, place the meat in a large (nonfrozen) bowl, and mix in

19

the crushed ice. Grind half of the meat mixture on medium speed into one of the frozen bowls;
place in the freezer. Grind the other half into the frozen stand mixer bowl and place in the
freezer. Clean the grinder attachment and place it back in the freezer. (You will no longer need
the grinding plate.)
Meanwhile, check the meat mixture for proper seasoning by forming a small, thin patty. Panfry until the center is no longer raw. Taste it, keeping in mind that the flavor will develop as the
sausage sits, or ages; add additional seasoning to the ground meat as desired.
Attach the frozen paddle attachment to the mixer. Remove the stand mixer bowl of filling from
the freezer and mix on medium speed until the fat is well incorporated and the mixture appears
sticky, about 3 to 5 minutes. Remove mixture to the second frozen bowl and place in the
freezer. Transfer remaining filling to the stand mixer bowl and repeat the paddling step. Add
mixture to the bowl of filling already in the freezer until ready to stuff the sausages.
To stuff the sausages:
Attach the cleaned, chilled grinder attachment fitted with the large stuffer tube to the mixer.
Place a baking sheet in front of the stuffer tube and moisten it with water (this will help the
sausage coil more easily). Remove the filling from the freezer and, with the mixer on low, push
enough filling into the feeding tube using the stuffer tool until the filling is just visible at end of
the tube (this keeps air from being pushed into the end of the casing before the first sausage).
Place the filling back in the freezer.
Moisten the stuffer tube with water. Dip the end of the casing in water to create a small water
bubble and begin feeding the casing onto the stuffer tube with one hand while holding the
casing with the other hand to keep the water bubble level with the stuffer tube. Leaving a few
inches of casing slack in between your hands, feed all but a few inches onto the stuffer tube.
Let any water drain out of the casing, then tie the end in a knot.
With the mixer on medium speed, begin to stuff the casing by feeding golf-ball-sized handfuls
of filling down the tube using the stuffer tool, adding more filling as it packs the casing. (You
may feel some suction in the stuffer tubeusing small handfuls of filling and allowing the
attachment to become coated with filling keeps this to a minimum.) Make sure the filling is
firmly and evenly packed but not stretching the casing. Leave enough vacant room for
sectioning off the sausages. Continue to stuff the casing until all the filling is gone.
Push any remaining casing off the stuffer tube, leaving at least 1 to 2 inches of empty casing
from where the sausage ends, and tie it off with a knot. Cut off any remaining casing with
kitchen scissors and discard. (You should now have one long, coiled sausage.) Gently run your
hand down the length of the casing to evenly distribute the meat.
Pinch the sausage about every 5 inches to demarcate the links. Beginning at one end, twist the
first and third links in the same direction about 3 times. Continue to twist in this manner until
all the links have been sectioned off. Cut the sausage links with kitchen scissors at the twisted
joints. If any air bubbles appear, prick them with a clean, sharp pin or knife tip.
Refrigerate the sausages in a single layer covered with plastic wrap or in an airtight container.
Let them age at least 2 to 3 hours before cooking and eating. Use fresh refrigerated sausages
within 3 days, or freeze sausages individually wrapped in plastic for 2 to 3 months. The
sausages can be roasted at 450F for 15 to 20 minutes, pan-fried over medium heat for 20 to 25
minutes, or poached. To poach the weisswurst, fill a shallow pan about halfway with water and
heat over low heat until the water reaches 165F. Add the sausages and gently simmer until
their internal temperature reads 155F on an instant-read thermometer, about 20 to 25 minutes.
(Do not let the water boil, as the casings may split.)

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Chorizo Mexican Pork Sausage

A very greasy Mexican sausage recipe that is
good with scrambled eggs tortilla and salsa to create Huevos Rancheros.
Chorizo - A term encompassing several types of pork sausage. It can be a fresh sausage, in
which case it must be cooked, but in Europe it is more frequently a fermented cured smoked
sausage, in which case it is usually sliced and eaten without cooking.
Spanish chorizo - Made from coarsely chopped fatty pork and usually seasoned with chili,
paprika and garlic. The mild Spanish paprika used gives this sausage its characteristic flavour.
Spanish chorizo and Portuguese chourio get their distinctive smokiness and deep red colour
from dried smoked red peppers.
Huevos rancheros - (Ranch Eggs) is a classic Mexican breakfast dish similar to Huevos
motuleos which has become popular throughout much of the Americas. The basic version of
huevos rancheros consists of corn tortillas fried lightly, and fried eggs with a tomato chili
sauce. Refried beans (frijoles refritos), slices of avocado, fried potatoes, olives, and extra chili
peppers are common accompaniments. Scrambled eggs can be used instead of fried eggs.
Ingredients:
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2 pounds Ground beef

2 pounds Ground pork
3 tablespoons Salt
2 tablespoons Oregano
2 teaspoons Pepper
3 teaspoons Garlic
1 3/4 cups Vinegar
2 cups Chile Powder
2 teaspoons Cumin seed
Cooking Method:
Pour some water in chile powder and mix to make a paste; add garlic.
Crush oregano and cumin seed together.
Combine meats in a large bowl and add the oregano-cumin seed mixture, salt and pepper
mixing well.
Add the vinegar and mix.
Add chili-garlic mixture and mix well.
When you have it mixed well fry a small patty of it too see if it is what you want and then you
can correct the seasonings to your own taste so far as garlic, chile and such.

Whiskey Sausage
31 January 2010 No Comment
Whiskey Sausage Serves 20
Preparation time:
Cooking time:
Ready in:

20 minutes
25 minutes
45 minutes

Ingredients:

5 lbs kielbasa
2 cups ketchup
2 cups brown sugar
1 cup whiskey
1 teaspoon cinnamon

Directions:

1. mix ketchup, brown sugar, whiskey, and cinnamon.

2. cut sausage into 1-2 lengths, then diagonal cut the lengths.
22

3. layer sausage, sauce, sausage, sauce, etc.

4. in a crock pot, and cook on low overnight (appx: 8-10 hrs).

Oxford Sausage
31 January 2010 No Comment
Oxford Sausage Serves 8
Preparation time:
Cooking time:
Ready in:

20 minutes
25 minutes
45 minutes

Ingredients:

1 lb ground pork, lean

1 lb ground lamb, ground veal or ground turkey, lean
12 ounces shredded suet
8 ounces fresh breadcrumbs
1/2 lemons, zest only
1 teaspoon grated nutmeg
1 tablespoon fresh mixed herb, chopped
1 teaspoon fresh sage, chopped
1 egg, beaten
plain flour (for coating)

Directions:

1. Put the meats into a large bowl and add the suet, breadcrumbs, lemon
zest, nutmeg and herbs.
2. Mix well, add the egg and mix again with a fork until everything is
thoroughly combined.
3. With floured hands, form the mixture into sausage (links) shapes.
4. Coat each sausage with flour, shaking off any excess.
5. Cook the sausages under a hot broiler, turning frequently, until evenly
browned and cooked through.

Summer Sausage
31 January 2010 No Comment
Summer Sausage Serves 20
Preparation time:

4 days

23

Cooking time:
Ready in:

9 hours
Under a week!

Ingredients:

5 lbs ground chuck

2 1/2 teaspoons coarsely ground pepper
4 tablespoons Morton Tender Quick salt
1 teaspoon garlic powder
2 1/2 teaspoons mustard seeds
2 1/2 teaspoons liquid smoke

Directions:

1. Mix all ingredients together in glass or plastic bowl.

2. DO NOT USE ANY METAL!
3. Cover and put in refrigerator.
4. Mix each day for 3 days.
5. On fourth day, mix and form into 5 logs.
6. Place on broiler pan.
7. Bake 150F degrees to 160F degrees for 9 hours.

Elk Sausage
31 January 2010 No Comment
Elk Sausage Serves 16
Preparation time:
Cooking time:
Ready in:

10 minutes
20 minutes
30 minutes

Ingredients:

5 feet medium hog casings

4 lbs elk meat, trim and cube
1 lb beef fat
2 1/2 teaspoons salt
2 teaspoons coarse grind black pepper
2 teaspoons cayenne
2 cloves garlic, chopped
1 teaspoon crushed anise seed
1/4 cup dry red wine
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Directions:

1. Prepare casings.
2. Grind meat and fat together through the coarse disk.
3. combine with remaining ingredients stuff into casings, twist off into 4
links.
4. This is an assertive sausage and is best roasted or grilled.

Breakfast Sausage
31 January 2010 No Comment
Breakfast Sausage Serves 16
Preparation time: 10 minutes
Cooking time:
10 minutes
Ready in:
20 minutes

Ingredients:

4 lbs ground turkey (ground pork can be substituted)) 4 teaspoons garlic,

granulated
2 1/2 tablespoons thyme
1 tablespoon fennel seed
1 tablespoon parsley
1/2 teaspoon red peppers, crushed
1/8 teaspoon black pepper
1/2 teaspoon salt
1/4 cup quick oats

Directions:

1. Place ground meat in a large bowl and add garlic, thyme, fennel seeds,
parsley, red pepper, salt and oats.
2. Mix well Form into patties and individually wrap.
3. Use immediately or freeze for future use.

Rolled Veal Sausage

31 January 2010 No Comment
Rolled Veal Sausage Serves 8
Preparation
40 minutes
time:
Cooking
2 1/2 hours
time:
Ready in: 3+ hours
Ingredients: 2 kg breast of veal, boneless and in 1 piece
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500g pork belly fat

2 tsp salt
1 tsp white pepper
1 tsp ground cloves
1 tsp ground all spice
1 tsp caster sugar
5 tbsp finely chopped dill
1. Trim the veal so that it is a large square. Cut the pork fat into thin
slices and place it on two thirds of the veal. Sprinkle over the salt,
pepper, ground cloves, all spice, dill and caster sugar. Roll the veal
starting from the side where the pork fat is covering it. Roll it like a
sausage and tie it with string to secure it together.
2. Place the rolled veal into a large saucepan and cover it with water.
Place the pan over a moderate heat and slowly bring it to the boil, skim
off any scum that may rise to the surface. Reduce the water to a low
simmer and cover it. Leave the veal to cook gently for 2 1/2 hours.
Directions: 3. Remove the veal from the pan and place it on a plate or chopping
board, place a second plate or chopping board on it and put a heavy
weight on top eg. tinned food. Place the veal in a refrigerator and leave it
for 12 hours.
4. Remove the veal from the fridge and serve it thinly sliced as part of a
smorgasbord smorrebrod or as an antipasti with other cold meats, olives
etc. The rolled veal will keep for a couple of days in the refrigerator.
You may use a breast of lamb instead of veal but you will not need
the pork fat.

Pheasant Sausages
31 January 2010 No Comment
Pheasant Sausages Serves 4
Preparation
30 minutes
time:
Cooking
30 minutes
time:
Ready in:
60 minutes
Ingredients: 1lb boned pheasant, diced: include such fat from the breast as you can.
1/2lb open cap mushrooms, no stalks, diced
1/4lb butter, or less if the meat is fatty. Bacon fat is good, too, if you
have it.
2 rashers smoked streaky bacon, chopped finely.
1 small onion, diced
2 teaspoons dried sage
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1/2 teaspoon mustard powder.

Marinade the meat and mushrooms in just enough red wine to moisten
them. mix all the ingredients together and mince into sausage skins.
Directions:

But game sausages are rather more a matter of taste, and some
people dilute the meat with pork, or even chicken. There is no
rusk in that recipe the texture improves if you add some, but it
goes back to being dry if you add too much.

Cheddar Sausage
31 January 2010 No Comment
Cheddar Sausage Serves 8
Preparation
time:
Cooking time:
Ready in:

Ingredients:

Directions:

20 minutes
30 minutes
50 minutes
6 ounces chopped pork shoulder
2 ounces bacon
2 ounces grated aged cheddar cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground fennel
1/2 teaspoon freshly grated nutmeg
1. Place all ingredients in a food processor and process until thoroughly
combined but still chunky.
2. Place the mixtrure in a piping bag.
3. Spread a sheet of large plastic wrap out on a just moistened work
surface and pipe out a large bead of the sausage filling.
4. Leave several inches of platic wrap empty on either side of the
sausage.
5. Roll up the plastic wrap carefully,try to avoid forming any air bubbles
inside the plastic.
6. Grasp both ends of the plastic wrap and twirl the works repeatedly
until the plastic tightens around the sausage.
7. If any air pockets form prick them with a pin.
8. Tie off both ends of the plastic then tie off the sausage at regular
intervals forming links.
9. Poached the plastic wrapped links in simmering water for 5-7
minutes,depending on their thickness.
10. Just cook them through then cool the sausages by immersing them in
ice water for a few minutes.
11. Cut off the plastic wrap and squeeze out the sausage.
12. When ready to serve quickly reheat them by browning them in a bit
27

of butter until heated through.

13. Serve immediately.

Curried Sausages
31 January 2010 No Comment
Curried Sausages Serves 4
Preparation
5 minutes
time:
Cooking time: 30 minutes
Ready in:
35 minutes

Ingredients:

Thin Sausages (about 10-12 whatever flavour)

Mixed chopped Fresh Vegetables (eg: carrot, zucchini, capsicum,
mushrooms)
1 Onion (chopped)
1 Tbls Curry Powder
1 tsp Mixed Herbs
1 tsp Sugar
1 tsp Garlic
1 tsp Tomato Paste
Cooked Noodles (about 300gms)

Directions:

Boil the sausages, drain and put aside. Fry the onion, curry powder,
mixed herbs and sugar. Add the chopped vegetables and boiled
sausages. Add the garlic and tomato paste. Simmer. Add the cooked
noodles.

Sausages in Red Wine Sauce

31 January 2010 No Comment
Sausages in Red Wine Sauce Serves 4
Preparation
15 minutes
time:
Cooking
50 minutes
time:
Ready in:
65 minutes
Ingredients: 450g (1lb) Viking Sausages
225g (8oz) Smoked bacon diced
225g (8oz) shallots
1 clove of garlic
2 bay leaves
1 teaspoon of thyme

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175gm (6oz) mushrooms

1 tablespoon of redcurrant jelly
275ml (10oz) red wine
Salt and pepper
1 teaspoon of flour
1 tablespoon of olive oil
The unique herby flavour of Leanings home made Viking Sausages
really complements this wonderfully rich red wine sauce. I find its
perfect with pasta, mash, rice or new potatoes, whatever you feel like.
Grill the Viking Sausages slowly until nice and brown.
Brown the bacon with the garlic and shallots. Add the sausages to
the pan and pour in the wine. Add the thyme and bay leaves.
Directions:
Season and bring to the boil, put the lid on and simmer gently for
30 minutes.
Add mushrooms and cook for a further 20 minutes with the lid off.
Remove sausages and whisk in the flour and redcurrant jelly.
Once the sauce is thick and glossy return the sausages and
serve with fresh pasta like tagliatelle.

29