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Ingredientes
- 6 x Yards hog casings
- Â Â Salt
- Â Â Water
- 2 c. Mashed potatoes, (not seasoned)
- 3 med Onions, finely minced
- 3 lb Lean beef -and-
- 3 lb Lean pork, grnd together
- 2 tsp Grnd allspice
- 3 Tbsp. Salt
- 1 Tbsp. Grnd pepper, (seasoned pepper is good)
- 1 pch Bay leaves, minced
- 1 pch Oregano
- 1 pch Powdered cloves
- 2Â 1/2 c. Beef or possibly pork stock or possibly 2 1/2 C. scalded lowfat milk, cooled
- Â Â Crisco
- 1/2 c. Water
Direcciones
- Items Needed Before Beginning: kitchen grinder with spout or possibly sausage machine scissors heavy thread or possibly light twine
- Get hog casings from your butcher. You may need to order them ahead of time. Pick up casings the day before you make the sausage and soak them overnight in a mild salt brine in your refrigerator. Rinse with cool water before using. Make mashed potatoes (packaged are fine). Chop onions finely and saute/fry in a little Crisco. Don't let brown. Cold. Mix very thoroughly meat, mashed potatoes, onions, allspice, salt, pepper, bay leaves, oregano, powdered cloves and stock. Put a little vegetable oil on spout of grinder or possibly sausage machine. Fry a healthy pinch of mix in Crisco to test the flavor.
- Add in more seasonings if you need them. Flavor of allspice is important but should be subtle. Mix should be light. Add in more stock if needed. Rinse casings in cool water and cut into 16-inch pcs (approximately). Tie one end of each section. Fill grinder or possibly sausage machine with meat mix.
- Ease end of casing (about 2 inches) onto spout. Turn handle slowly. Stop turning 1 1/2 inches from end of casing. Do not pack sausage casing too tightly. Remove from spout and tie second end. Put in Baggies and freeze or possibly chill in a mild salt brine with Saltpeter, not more than 4 or possibly 5 days.
- To cook, defrost and set oven at 250 degrees. In an open shallow pan, put 2 Tbsp. of Crisco and 1/2 c. water (or possibly just 1/2 c. water). Place sausages in pan and cook for 45 min. Turn once to brown proportionately. At the end of 45 min, if not completely browned, turn heat to 350 degrees, but watch sausages so as not to burn them. For dinner, cut in 1 1/2-inch pcs. Serve hot. A side dish of cranberries goes well. They are great as one dish for a buffet. For hors d'oeuvres, cut in 1/2-inch pcs and serve hot, using cocktail picks.
- Variations: You may use all pork with the mashed potatoes. You may use 4 pounds of grnd beef and 2 pounds of pork, grnd together. Instead of mashed potatoes, take 2 c. of barley and stir in warm water. Cook as you would a warm cereal till tender (about 30 min). Let cold before adding to meat. These sausages are delicious and ready for company.
- Note: Myhusband, our children, Grandmother Jones, who started it all, and I have fun early in December preparing these for the holidays.
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