Sausages
« Previous EntriesSausage Dumplings
Saturday, August 2nd, 2008
1 Lb Bulk Sausage
2 Med Onions — chopped
1 Recipe Pie Crust
Make sausage into 12 balls and brown; cook thoroughly. Wrap balls in dough made from pie crust. Bake at 400 for 10 minutes. While baking, saute onions in sausage grease until brown. Add flour and water to make gravy. Season to taste with salt and [...]
Hunter’s Venison Sausage
Thursday, July 17th, 2008
4 lb Ground venison
4 lb Ground pork
2 tb Salt
2 t Black pepper
3/4 t Mace
1/4 t Nutmeg
1/4 t Cloves
1/2 t All-spice
1/2 t Garlic powder
Mix venison and pork together. Add approx. 1/2 cup hot water to meat to gain desired texture for sausage press. Add spices and mix well.
Steak and Sausage Pudding
Friday, July 4th, 2008
———————————–PASTRY———————————– 8 oz Self-raising flour
1 pn Salt
4 oz Suet
- finely shredded or chopped 1/4 pt Cold water (approximately)
———————————-FILLING———————————- 1 lb Shin of beef
– cut into 1-inch cubes 1 oz Flour
– seasoned w/Salt & Pepper 8 oz Pork sausagemeat
2 md Onions
3 ts Marmite
1/4 pt -Hot water, plus
4 tb -Hot water
1. To make pastry, sift [...]
German Sausage
Friday, July 4th, 2008
50 lb Beef or venison (ground)
50 lb Fresh pork (ground) not too
Lean 1 3/4 c Salt (sack salt, not
Iodized) 3 oz Morton quick cure
3 oz Black pepper
2 oz Garlic powder (fresh garlic*
Is best) 1. Mix all the ingredients together and add up to 2 quarts cold
water when mixing. 2. Sausage is ready to put in [...]