1 pound pork sausage
1 medium onion -- diced
3 small zucchini -- sliced
1 cup tomato juice
3/4 cup mozzarella cheese -- shredded
Brown sausage and onion in skillet. Drain off excess fat. Add zucchini and tomato juice and cook until tender, about 10 minutes. Stir occasionally. Sprinkle with cheese and let it melt.
2 lb LEAN PORK
2 ts SALT
2 ts SAGE
1 1/2 ts GROUND BLACK PEPPER
1/2 ts RED PEPPER
1/2 ts BROWN SUGAR
MIX ALL INGREDIENTS WELL. SHAPE INTO EIGHT 4" DIAMETER PATTIES. HEAT LARGE SKILLET OVER MEDIUM HEAT. ADD SAUSAGE PATTIES, FOUR AT A TIME, AND COOK UNTIL BROWNED, ABOUT FIVE MINUTES PER SIDE. TRANSFER TO A PLATE LINED WITH PAPER TOWELING. KEEP WARM WHILE COOKING REMAINING PATTIES. DISCARD FAT. PER SERVING: 275 CAL., 19 g. PROTEIN, 22 g. FAT, 1 g. CARB, 607 mg.
SOD,
2 c Milk
2 md Onions, chopped
2 md Carrots, chopped
1 lg Celery stalk with leaves,
-chopped 6 Fresh parsley sprigs
7 lg Shallots, minced
1 lg Garlic clove, crushed
2 Bay leaves, broken
3 1/2 ts Salt
2 Whole cloves
1/2 ts Freshly ground white
-pepper 1/8 ts Freshly grated nutmeg
-Pinch of dried thyme, -crumbled 1 tb Butter
12 oz Boneless lean center loin
-pork, trimmed of all fat, -cut into 1-inch chunks and -well chilled 9 oz Fresh pork fat cut from
-loin, fresh bacon or -fatback, well chilled 3 md Eggs
6 tb All-purpose flour
1/4 c Tawny Port
1/4 ts Minced garlic
2 1/2 tb Currants, minced
9 Feet sausage casings,
-rinsed inside and out, -soaked in -cold water 1 hour and -rinsed again 1/4 c (1/2 stick) butter
Bring milk, onions, carrots, celery, parsley, 3 shallots, garlic clove, bay leaves, salt, cloves, pepper, nutmeg and thyme just to boil in heavy 4-quart saucepan over medium heat. Remove from het, cover and let stand 30 minutes. Refrigerate until mixture is well chilled, about 2 hours. Meanwhile, melt 1 Tbsp butter in heavy small skillet over low heat. Add remaining 4 minced shallots. Cover and cook until very soft, stirring occasionally, about 15 minutes. Puree with on/off turns in processor with pork, pork fat, eggs, flour, Port and 1/4 tsp garlic until smooth. Strain milk into processor, pressing down on solids to extract as much liquid as possible. Blend into puree. Transfer to large bowl. Stir in currants. Refrigerate 1 to 8 hours. (If processor has small capacity, puree in batches.) Cut sausage casings into 3-foot lengths. Tie knot at one end of each. Gather 1 piece around tip of pastry bag fitted with 1/2-inch plain tip. Spoon pork mixture into pastry bag, pressing down to prevent air pockets. Pipe mixture into casing, twisting casing every 6 inches to create individual sausages. Tie know at end of casing. Repeat with remaining pork and casings. Tie twists in sausage with string. Bring 8 quarts water to boil in stockpot. Remove from heat and add sausages. Return pot to heat, adjusting as necessary to maintain water just below simmer (180 F). Cook until sausages are firm to touch, 20 minutes, turning occasionally. Cool in cold water to retain plumpness. Cut into individual links. (Can be prepared ahead to this point. Wrap and refrigerate up to 3 days or freeze up to 2 months.) Melt butter in heavy skillet over medium heat. Lightly brown sausages on all sides, about 8 minutes total. Serve hot. (Sausage can also be grilled.)
Pork shoulder Salt Pepper Dry mustard Thyme Sage
Trim the excess fat from: 1 pound pork shoulder.Grind the pork through the fine blade of a meat grinder.Combine the ground pork with: 1 teaspoon salt,1/2 teaspoon pepper,1 teaspoon thyme,1/4 teaspoon dry mustard and 1 teaspoon crumbled sage. Shape into patties and pan fry or broil,slowly,for about 15 minutes or until well browned on both sides. Makes about 1 pound.
4 lb Lean beef
4 lb Lean veal
2 lb Lean pork
1 pt Ice water
2 ts Prague powder #1 *
1 oz Powdered dextrose **
2 3/4 oz Wheat flour **
3 1/2 oz Salt **
1 tb Ground nutmeg
1 ts Ground coriander
1/2 ts Ground cardamon
1/2 ts Ground cloves
* Prague Powder #1 is a 6% mixture of Sodium Nitrite. It is used for curing meat and is available from: The Sausage Maker 26 Military Rd.
Buffalo, NY 14207-2875 716 876-5521
** The reference to ounces for the dextrose, flour, and salt is ounces of weight, not volume. Grind the meat through a 1/8" grinder plate. Add the remaining ingredients, expect water, mixing thoroughly. Place the meat in a meat processor and emulsify it, adding the water as you go along. Then stuff the mixture into 24-26mm sheep casings. Hang at room temperature for 30-40 minutes until
dry. Place in a preheated smokehouse at 150 degrees F. and hold there for 1 hour. Raise the temperature to 165 degrees F., holding until internal temperature reaches 152 degrees F. Vienna sausage is not smoked.