On Dec 22, 3:41*pm, "Michael Kuettner" >
wrote:
> "ImStillMags" schrieb :
>
> >On Dec 22, 7:49 am, A Moose in Love wrote:
> >> My family used to make a good sausage. I didn't care for the liver
> >> sausage, or blood sausage. But the potato sausage and the 'bratwurst'
> >> were excellent. Potato sausage: 1/3 cooked riced potatoes, 2/3 lean
> >> pork. Add rendered fat, salt, black pepper, hot hungarian paprika,
> >> mild hungarian paprika, pork stock, garlic blended with meat stock. I
> >> think that's it. Pretty simple. Smokes well. Is excellent fresh.
> >> We also made a schwarten(pork rind) sausage. I didn't care much for
> >> it.
> > do you have actual recipes for these?
> > I'm just getting into sausage making and I'm looking for really good
> > family recipes.
>
> Any really good family recipe starts with : "Clean the guts. Rub them with
> salt.
> Let them soak in cold water over night."
> The blood for the blood sausage should be fresh, btw.
>
> Cheers,
>
> Michael Kuettner

Yes. We made our own casings and also used the stomach for a casing
the day of butchering. We never soaked overnight. The casings were
cleaned the same day. The blood was of course fresh. Nothing better
than fresh sausage the same day as butchering.