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“Veal and Pork Sausage.”
READY IN:
1hr 15mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

  • 2 lbs veal
  • 1 12 lbs pork shoulder
  • 1 lb pork suet
  • 1 pint heavy cream
  • 3 tablespoons minced chives
  • 1 onion, minced
  • 1 12 teaspoons salt
  • 12 teaspoon pepper
  • 14 teaspoon mace
  • 14 teaspoon grated nutmeg
  • sheep casing, washed and dried

Directions

  1. Grind veal and pork 3 times.
  2. Chop suet fine.
  3. Combine the meat with suet, cream, chives, onion, and seasonings.
  4. Mix smoothly.
  5. Stuff into sheep casings.
  6. Tie in 4 or 5-inch lengths.
  7. Cover with hot water.
  8. Bring to a boil, then lower and heat and simmer 15 minutes.
  9. Serves 10 or more.
  10. Luchow's German Cookbook.

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