Foods Recipes

1/4 c Brandy

1 tb Chopped fresh thyme; -OR-

1 ts -Dried thyme

1/2 ts Ground cloves

1/4 c Finely minced onion

1/2 ts Ground white pepper

1/2 ts Salt

4 oz Bacon

1 1/2 lb Ground turkey; see NOTE

6 Egg whites

2 Feet sausage casings

NOTE: For this sausage, the turkey should be 2 parts dark meat to 1 part white meat. Ground turkey from the supermarket works well in this recipe. COMBINE BRANDY, THYME, CLOVES, onion, pepper and salt in a small saucepan and place over medium heat. Cook 3 minutes, then scrape into the bowl of a food processor. Add the bacon and puree until smooth. Place the mixture in a mixing bowl, add the ground turkey and egg whites and mix well. Stuff the mixture into casings or form into patties. Grill or cook sausages and serve immediately.

5 lb Coarse Ground Pork Butt

3 ts Fennel seed

2 ts White Pepper

1 1/2 ts Sage Leaves

5 ea Cloves pressed garlic

3 ts Salt

1 c White wine

Combine all ingredients, mix well and stuff into hog casing or make patties.

1 teaspoon Fennel seeds

1 Garlic clove -- minced

2 teaspoon Corrinder seeds

1/2 teaspoon Ground pepper

2 teaspoon Dried parsley

1 pound Ground pork

1 teaspoon Salt

Using a morter and pestle or your blender, make a powder out of the fennel seeds, corrinder seeds, dried parsley, salt minced garlic and pepper. Add the spice mixture to the ground ;pork and lightly mix together, using your hands. Shape the meat into a loaf and use within two days. You can make in larger amounts if you want. Divide into pound portions, and wrap each portion in plastic wrap, then in freezer foil. Store in freezer and use within three months. Makes 1 pound.

6 yards hog casings

salt water 2 C. mashed potatoes (not seasoned)

3 Medium onions -- finely chopped

3 Lb. lean beef and 3 lb. lean

pork -- ground together 2 Tsp. ground allspice

3 Tbsp. salt

1 Tbsp. ground pepper (seasoned pepper is good)

1 Pinch bay leaves -- chopped

1 Pinch oregano

1 Pinch powdered cloves

2 1/2 C. beef or pork stock or

2 1/2 C. scalded milk

cooled Crisco 1/2 C. water

Items Needed Before Beginning: kitchen grinder with spout or sausage machine scissors heavy thread or 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 cold water before using. Make mashed potatoes (packaged are fine). Chop onions finely and saute in a little Crisco. Do not let brown. Cool. 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 sausage machine. Fry a pinch of mixture in Crisco to test the flavor. Add more seasonings if you need them. Flavor of allspice is important but should be subtle. Mixture should be light. Add more stock if needed. Rinse casings in cold water and cut into 16-inch pieces (approximately). Tie one end of each section. Fill grinder or sausage machine with meat mixture. Ease end of casing (about 2 inches) onto spout. Turn handle slowly. Stop turning 1 1/2 inches from end of casing. Don't pack sausage casing too tightly. Remove from spout and tie second end. Put in Baggies and freeze or refrigerate in a mild salt brine with Saltpeter, not more than 4 or 5 days. To cook, defrost and set oven at 250 degrees. In an open shallow pan, put 2 tablespoons of Crisco and 1/2 cup water (or just 1/2 cup water). Place sausages in pan and cook for 45 minutes. Turn once to brown evenly. At the end of 45 minutes, 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 pieces. Serve warm. 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 pieces and serve warm, using cocktail picks.

Variations: You may use all pork with the mashed potatoes. You may use 4 pounds of ground beef and 2 pounds of pork, ground together. Instead of mashed potatoes, take 2 cups of barley and stir in hot water. Cook as you would a hot cereal until tender (about 30 minutes). Let cool before adding to meat. These sausages are delicious and ready for company. Note: My husband, our children, Grandmother Jones, who started it all, and I have fun early in December preparing these for the holidays.

-----------------------------------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 flour and salt into a bowl. Stir in suet and mix

to a fairly soft dough with cold water. Turn out on to a floured surface. Knead lightly until smooth. 2. Roll out two-thirds of pastry into a round and use to line a

well-greased 2-pint pudding basin. 3. Coat beef with seasoned flour. Shape sausagemeat into small balls.

Slice onions and separate into rings. 4. Fill pastry-lined pudding basin with alternate layers of beef,

sausagemeat balls and onion rings. 5. Mix Marmite and water well together. Pour into pudding over meat

mixture. 6. Moisten edges of pastry with water. Cover with lid, rolled from rest of

pastry. Press edges well together to seal. 7. Cover securely with greased greaseproof paper or aluminium foil. Steam

steadily for 3-1/2 hours. 8. If water in saucepan or steamer starts boiling away, replenish with more

boiling water. STEAK AND KIDNEY PUDDING: Make in exactly the same way as the Steak and Sausage Pudding but use 8 ounces chopped ox kidney instead of the sausagemeat. From: The Marmite Guide to better cooking - by Sonia Allison Copyright Borvil Group Marketing Limited 1969 Typed for you by Karen Mintzias