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Sausage recipes
Fresh Kielbasa Makes 5 pounds Everyone in Eastern Europe seems to have a variation on this sausage. Poland is most famous for their version, but I think this Lithuanian recipe from Bill Daileda of Saint Casmir's will keep all of Eastern Europe happy. It is the best that I have come across. Ingredients: 1 1/2 tablespoons salt 1/2 tablespoon ground allspice 1/4 teaspoon garlic powder 1/2 teaspoon freshly ground black pepper 1/2 teaspoon MSG (optional) 1 pound beef chuck, cut into large pieces 4 pounds pork butt, cut into large pieces 1 1/4 pounds fresh pork fatback cut into large pieces 1/2 cup cold water Sausage casings, about 14 feet, 1 inch in diameter Mix all the spices in a small jar. Shake well to mix them. Grind the meats and the fatback coarsely in a meat grinder or food processor. Place the mixture in a bowl. Add the seasonings and mix thoroughly through the meat. Mix in the cold water, which will make the meat easier to stuff. Stuff the mixture into casings From: Frugal Gourmet "On Our Immigrant Ancestors" Smoked Kielbasa This is Bill Daileda's version of smoked sausage, and it is a bit closer to what most Americans know as Polish sausage. It is Lithuanian in origin, however, and not as fatty as that stuff you get from the supermarket. Ingredients: 1/2 teaspoon MSG (optional) 1/2 teaspoon mustard seeds 3/4 tablespoon curing salt(made by Morton's and available in specialty shops or supermarkets) 1 /2 tablespoons salt 1 teaspoon freshly ground black pepper 1/2 tablespoon ground allspice 1/2 cup cold water 1/2 teaspoon garlic powder 4 pounds pork butt, coarsely ground 1 pound beef, coarsely ground To prepare, follow the directions for the fresh kielbasa, but then tie the stuffed casings into rings and smoke them. Romanian Sausages Mititei Makes 12 sausages Pearl Mailath, a Romanian friend in Indiana, invited us into her home for a real Romanian meal. This was before Romania erupted into what we hope will be independence. As she cooked these delicious sausages, we talked politics. I think the discussion made the sausages taste even better. These are great cooked on the outdoor grill. Ingredients: 4-5 cloves garlic, peeled 1 1/2 teaspoons salt 1/4 cup water 1 teaspoon freshly ground black pepper 1/2 teaspoon dried thyme, whole 1 teaspoon baking soda 1/2 teaspoon dried basil 1/2 cup Beef Stock or use canned 2/3 pound coarsely ground pork 1 pound ground chuck Crush the garlic well in the water, using a fork. Stir in the meat, baking soda, seasonings, and garlic puree together. Add Beef Stock and mix well. For each sausage, take 1/3 cup of the meat mixture, and roll between the palms of your hands into a sausage shape about 4 inches long. Place sausages side by side in a container and cover. Refrigerate overnight so the flavors can blend. These are excellent on the grill. They may also be broiled or baked in the oven. Broil the sausages about 3 minutes per side until cooked through and browned. HINT: WHEN HAND ROLLING SAUSAGES or meatballs of any kind, keep a small bowl of water near you so that you can keep your hands a bit wet. This way, the meat will not stick to your hands. From: The Frugal Gourmet "Our Immigrant Ancestors" Italian Sausage with Lemon Makes a little over 2 pounds Lemon is just great with pork, and this sausage with lemon is delightful. It is not heavy but rather very refreshing. 2 pounds pork butt, coarsely ground 1/4 pound pork fat, coarsely ground 1 tablespoon freshly ground fennel seed 1 tablespoon dried parsley 3 cloves garlic, crushed 1 teaspoon salt 4 tablespoons dry white wine 2 tablespoons freshly grated lemon peel Mix all the ingredients together. Let stand for 1 hour and mix again. Stuff into casings. Italian Sausage, Sicilian Style Makes 2 pounds This will be better than any sausage you can find in a market, except perhaps Fretta Brothers in New Jersey and Esposito's in Philadelphia. Well, there are some fine companies in Seattle also, Fresh-made sausage, homemade, is a forgotten thing in our culture and I think that is a shame. 2 pounds lean pork butt, coarsely ground 1/4 pound pork fat, coarsely ground 1 tablespoon coarsely ground fennel seed 2 bay leaves, crushed 1 tablespoon dried parsley 3 cloves garlic, crushed 1/8 teaspoon dried hot red pepper flakes 1 teaspoon of salt 1/4 teaspoon ground black pepper 4 tablespoons dry white wine Mix all the ingredients together. Let stand one hour. Mix again and stuff into casings. Another variation is to omit the parsley and white wine, but add 1/2 cup of red wine. Source: The Frugal Gourmet Cooks Italian Italian Sausage With Parsley And Cheese Makes a little over 2 pounds This is a bit lighter than the sausages with red pepper flakes and I think this is a perfect sausage for a nice dinner with friends. 2 pounds pork butt, coarsely ground 1/4 pound pork fat, coarsely ground 3 tablespoons chopped fresh parsley 3 cloves garlic, crushed 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 4 tablespoons dry white wine 1/2 cup freshly grated Parmesan cheese Put all the ingredients together, and mix them well. Let an hour and mix again. Stuff into casings. Source: The Frugal Gourmet Cooks Italian Italian Cheese and Red Wine Sausage You will enjoy this variation on the plain Italian pork sausage. The addition of cheese and wine raises this sausage to dinner table conversation. Ingredients: 4 pounds boneless pork, shoulder or butt 1 tablespoon coarse ground fennel seed 2 bay leaves, crushed 3 tablespoons chopped parsley 5 garlic cloves, crushed 1/2 teaspoon dried red pepper flakes 3 teaspoons salt 1 teaspoon freshly ground black pepper 1 cup grated Parmesan or Romano cheese 3/4 Cup dry red wine 4 yards sausage casings Olive oil for cooking Grind the meat using the coarse blade. Mix all ingredients together and allow the mixture to sit for 1 hour before stuffing into casings. To cook, place in a frying pan with a tiny bit of olive oil and just enough water to cover the bottom of the pan. Cover and cook until the water evaporates. Then, continue to brown, turning once. Use throughout the book where Italian sausages are called for. Makes 4 pounds. Source: The Frugal Gourmet Cooks with Wine Homemade Pork Sausage Ingredients: One 5 pound Boston butt or meat scraps when you butcher hogs 2 tablespoons minced garlic 3 cups finely chopped onion Salt to taste Ground cayenne pepper to taste 1 1/2 cups finely chopped green onions 1 tablespoon dried mint or other seasonings to taste Using a meat grinder, finely grind together the meat and the fat into a large bowl. Mix in the onions, green onions, garlic, salt, pepper, mint, and any other seasonings you would like to use. Using the mixing spoons Mother Nature gave you, your hands, mix all the ingredients together. I usually fry a patty to test for seasonings and because by that time I'm hungry. Then pass the mixture through the meat grinder again to mix very well. You can freeze this in patties with waxed paper in between or stuff into casings. Source: Justin Wilson's "Homegrown Louisiana Cookin'" Boudin Ingredients: 2 1/2 pounds pork butt, cut into 1 inch cubes 1 pound pork liver, rinsed in cool water 2 quarts water 1 cup coarsely chopped onions 1/2 cup coarsely chopped bell peppers 1/2 cup coarsely chopped celery 41/4 teaspoons salt 21/2 teaspoons cayenne 11/2 teaspoons freshly ground black pepper 1 cup chopped parsley 1 cup chopped green onions, green parts only 6 cups cooked medium grain white rice A popular sausage made with bits of pork, fluffy white rice, and seasonings is the breakfast choice in Acadiana. Wrapped in a paper napkin or tucked into a slice of bread and washed down with a cup of dark coffee, it carries you through the morning. It's not necessary to stuff the sausage into casings. You can plunk a heaping spoonful of the mixture on a thick slice of Home Style French Bread (page 286) or any bread for that matter, not just for breakfast, but any time. I like to drizzle some Steen's 100 % Pure Cane Syrup on it too. The mark of a good boudin is lots of chopped parsley and green onions. 1. Put the pork, liver, water, onions, bell peppers, celery, 1 teaspoon of the salt, 1/4 teaspoon of the cayenne, and 1/4 teaspoon of the black pepper in a large heavy pot. Bring to a boil over high heat. Reduce the heat and simmer for about 11/2 hours, or until the pork and liver are tender. Remove from the heat and drain, reserving 11/2 cups of the broth. 2. Grind the pork and liver together with 1/2 cup of the parsley and 1/2 cup of the green onions in a meat grinder fitted with a 1/4 inch die. Or, put the pork and liver together with 1/2 cup of the parsley and 1/4 CUP of the green onions in a food processor fitted with a metal blade and pulse several times to coarsely grind the mixture. It should not be pureed into a paste. 3. Transfer to a large mixing bowl. Add the rice, the remaining salt, cayenne, black pepper, parsley, and green onion and mix well. Add the broth, 1/2 cup at a time and mix thoroughly 4. Either stuff the mixture into prepared 1 1/2 inch diameter casings and make 3 inch links. 5. Serve warm. The sausage can be reheated in a 325° oven. Andouille Sausage Andouille, Louisiana's famous sausage, is used in gumbos, jambalayas, and dressings. It gives pizzazz to any dish. Andouille is a smoked sausage; if you don't have a smoker, use a kettle grill. I use both garlic powder and fresh garlic to intensify the flavor. 1 boneless pork butt, cut into 1 inch cubes (about 5 pounds) 2 teaspoons freshly ground black pepper 1/2 cup Rustic Rub 1 teaspoon ground cumin 1 1/2 teaspoons chili powder 1 1/2 teaspoons crushed red pepper 1/4 cup paprika 2 teaspoons garlic powder 1 1/2 teaspoons file powder 1/4 cup chopped garlic 1. Put the pork and the rest of the ingredients in a large bowl, tossing to coat the meat evenly. Cover and refrigerate for at least 24 hours. 2. Remove from the refrigerator and put the mixture through a meat grinder using a 1/2 inch die. Or, coarsely grind the meat in a food processor fitted with the metal blade. 3. Stuff the mixture into the prepared 11/2 inch diameter casings, each piece about 10 inches long. It can be frozen indefinitely. About 5 pounds Source: Emeril Lagasse "Louisiana Real & Rustic" Fred's Andouille Sausage Ingredients: 1 1/2 yds large sausage casing (about 2-3; wide) 4 pounds lean fresh pork 2 pounds pork fat 3 1/3 tablespoons garlic cloves - finely minced 2 tablespoons salt - NOT iodized 1 tablespoon black pepper - freshly ground 1 teaspoon cayenne 1 teaspoon chili powder 1/2 teaspoon mace 1/2 teaspoon allspice 1 tablespoon thyme - minced 1 tablespoon marjoram - minced 1 tablespoon paprika 1/4 teaspoon bay leaf - ground 1/4 teaspoon sage 5 teaspoons liquid hickory smoke Andouille was a great favorite in nineteenth-century New Orleans. This thick Cajun sausage is made with lean pork and pork fat and lots of garlic. Sliced about 1/2 inch thick and grilled, it makes a delightful appetizer. It is also used in a superb oyster and Andouille gumbo popular in Laplace, a Cajun town about 30 miles from New Orleans that calls itself the Andouille Capital of the World. Cut the meat and fat into chunks about 1/2 inch across and pass once through the coarse blade of the meat grinder. Combine the pork with the remaining ingredients in a large bowl and mix well with a wooden spoon. Cut the casings into 26 inch lengths and stuff as follows: Tie a knot in each piece of casing about 2 inches from one end. Fit the open end over the tip of the sausage stuffer and slide it to about 1 inch from the wide end. Push the rest of the casing onto the stuffer until the top touches the knot Age at least overnight, then smoke for several hours using pecan, hickory or ash. Throw anything sweet, such as cane sugar or syrup, raw sugar, molasses, sugar cane or brown sugar on the wood before lighting. To cook, slice the Andouille 1/2 inch thick and grill in a hot skillet with no water for about 12 minutes on each side, until brown and crisp at the edges. Yieldabout 6 pounds of 20 inch sausage, 3 to 3 1/2 inches thick) Source: Cajun Fred Hope this helps. Lloyd BOCK WURST "This is Charlie's favorite sausage. It's good - real class." Ingredients: 5 pounds coarse ground pork (Boston butt or shoulder), fat trimmed 1 teaspoon MSG 1 7/8 teaspoons ground thyme 1 2/3 tablespoons ground nutmeg 4 teaspoons salt (canning, non- iodized) 2 eggs 3/4 cup milk 2 1/2 inch diameter fresh bunch parsley 1 7/8 teaspoons white pepper 3 large green onions with tops 1 1/2 teaspoons sugar 1/2 small onion After the meat course grinding step, grind the parsley, green onions, and onion. Run a little meat afterwards to retrieve all of the green seasonings. Whip the eggs and mix with milk along with the ground onions and parsley. Mix with the coarse ground pork. Grind over hamburger plate. Link in 31 to 34 mm casings. See stuffing and linking. Sweet Italian Sausage with Wine "Great for any dish calling for Italian sausage!" Ingredients: 5 pounds coarse ground pork (Boston buff, pork roast, or pork shoulder), deboned and fat trimmed 2 1/2 Tablespoons ground fennel 1 1/2 tsp. ground oregano 1 1/4 tsp. garlic (powder or granule) 1/4 teaspoon sugar 1 1/2 tablespoons non-iodized salt (canning salt) 1/2 teaspoon MSG 1 cup red wine 4 teaspoons black pepper Mix dry ingredients in the water or wine, then mix thoroughly with coarse ground pork. Grind over a hamburger plate (1/8 inch holes). Package in plastic bags or stuff into 31 to 34 mm pork casing. See stuffing and linking. BOUDIN'BLANC "Brightly flavored white New Orleans style sausage! Ingredients: 2 1/2 pounds coarse ground pork butt or roast 1 1/2 cups bread crumbs, soaked in milk 2 1/2 pounds ground chicken 2 eggs 2 1/2 teaspoons non-iodized salt 1/4 bunch fresh parsley, chopped 2 1/2 tablespoons white pepper 3/8 teaspoon nutmeg 2 1/2 cups sautéed onions 1/8 teaspoon cloves 4 tablespoons butter 1/8 teaspoon cinnamon 2 1/2 cups warm milk 1/4 teaspoon ginger Melt butter; sauté and brown onions. Soak breadcrumbs in warm milk. Mix eggs, nutmeg, cloves, cinnamon, and ginger. Mix onions, soaked bread crumbs, and parsley with meats thoroughly. Grind over hamburger plate (1/8 inch holes). Stuff into 31 to 34 mm hog casings. Fresh Pork Sausage Ingredients for 10 lbs. 5 tbsp. salt 1 tbsp. ground white pepper 2 tbsp. rubbed sage 1 tsp ginger 1 tbsp. nutmeg 1 tbsp. thyme 1 tbsp. ground hot red pepper 1 pint ice water (optional) You can make an excellent breakfast sausage using 100% pork butts. This product is of such high quality that it is never seen in a meat market and can only be had by making it yourself. You can also make a breakfast sausage of 50% pork butts and 50% pork trimming and you would still have a sausage of high quality. All the pork used to manufacture sausage must be chilled from 32-35 degrees F. without fail. Be sure that all the meat is free of blood clots, sinews, bone, skin, glands, etc. Grinding & Mixing Grind all the meat through a 3/16" grinder plate and place in mixer. Add all the ingredients and mix well until all the spices are evenly distributed. Stuffing Pork sausage may be stuffed into 28-30 mm hog casings or 22-24 mm lamb casings. Pork sausage also may be stuffed into a cloth bag or a 3 1/2 by 24" fibrous casing. It is very important that pork sausage not be allowed to remain at room temperature any longer than necessary. Place in cooler as soon as possible. Pork sausage should be allowed to chill and dry in 28-32 degree cooler. Veal Bockwurst Ingredients for 25 lbs. Ingredients for 10 lbs. 1 quart of whole milk 1 pint whole milk 8 ozs. salt 6 tbsp. salt 2 ozs. powdered dextrose 2 tbsp. powdered dextrose 1/4 oz. mace 1 tbsp. mace 1/2 oz. ground celery 1 tbsp. ground celery 1 oz. onion powder 4 tbsp. onion powder 1 oz. ground white pepper 1 tbsp. ground white pepper 1 bunch fresh chopped chives or green onions 6 pcs. chives or green onions chopped 1/4 oz. chopped parsley 6 pcs. chopped parsley 1/4 oz. grated lemon peel 1 piece grated lemon peel 6 fresh whole eggs 3 fresh whole eggs 7 1/2 lbs. boneless veal 3 lbs. boneless veal 12 1/2 lbs. lean pork shoulder 5 lbs. lean pork shoulder 5 lbs. regular pork trimmings 2 lbs. pork trimmings Grinding Grind all the meat through a 3/8 grinder plate, adding all the ingredients, and mixing well until all ingredients are evenly distributed. Stuffing And Cooking Bockwurst is to be stuffed into a lamb casing 24/26 mm in size and made in links 4-6 inches long; then hung on clean smokesticks. (Do not use a smokestick that can stain the casings, as bockwurst is a white sausage.) Sausage should be placed into the cooker or water and cooked until the internal temperature reaches 152 degrees F. (Be sure the water temperature is not above 165 degrees F.) Place cooked sausage under shower for about 10 minutes to reduce internal temperature to 110 degrees F. and remove to cooler overnight. This sausage also can be frozen and cooked as it is needed. Bockwurst also is made as a very fine-textured sausage (emulsified) is the Western New York area. It is very popular at Easter time and also under the name of "white hot dogs." I hope this recipe is what you want and I hope you enjoy. Irish Sausage Ingredients: 5 lbs. coarse-ground pork butt 3 tsp. thyme 5 cups bread crumbs 3 tsp. basil 4 eggs, lightly beaten 3 tsp. rosemary 8 cloves garlic, pressed 3 tsp. marjoram 1 tbsp. salt 3 tsp. black pepper 2 cups water Combine all ingredients, mix well, and stuff into sheep casings. Fry in butter or oil. Chicken Liver And Pork Sausage Mix follows: 1 lb pork (I chop rather than mince in order to keep juices in the meat, and I keep the French tradition of using fatty pork, I'd say at least 30% fat, the livers need it anyway) 1 lb chopped chicken livers 1 large clove garlic finely pressed and chopped (minced) 1 level tablespoon measure of salt 1 level teaspoon measure of black pepper c. 1/2 a nutmeg "nut" finely grated (sounds a lot, but it needs it) The mix is very liquid, but the sausages firm up beautifully as the chopped livers solidify with the heat. The recipe is loosely based on Elizabeth David's ragu sauce (from Bologna) which features nutmeg and chicken livers. Garlic Kielbasa Ingredients: 4 ts Coarse (kosher) salt 1 3/4 ts Ground black pepper 3 tb Sweet Hungarina paprika 1 ts Dried marjoram, crumbled 1/2 ts Dried savory, crumbled 2 ts Finely minced garlic 10 oz Trimmed beef shin, cut into 1/2" dice and chilled 16 oz Fresh pork fat, cut into 1/2" dice and chilled 1/3 c Ice water 1 1/4 lb Lean, trimmed pork, cut into 1" dice and chilled 1. Mix together in a small bowl the salt, pepper, paprika, marjoram, savory, and garlic. 2. In the container of a food processor combine the beef, half the pork fat, half the ice water, and half the mixed seasonings (see step 1) and process to a very fine grind.Scrape into a mixing bowl. 3. In a bowl combine the remaining seasonings, the pork, remaining pork fat, and remaining water. Process half of the mixture at a time to a coarse grind and add to the beef. Mix together very thoroughly, cover,and chill for 24 hours. 4. Stuff the sausage into casings,tying links for 10 to 30 " long, depending upon your preference. Both sizes (and everything in between) are considered traditional. Hang the sausages in a cool, airy place for several hours at least, or until the skin is smooth, dry, and crackly. If it's too hot or humid to hang the sausages, refrigerate them, uncovered, for at least 12 hours. To store, refrigerate for up to 3 days, or freeze for longer keeping. To Cook: Place one or more sausages in a large skillet with water to come halfway up them. Bring to a simmer and cook for about 8 minutes, then turn and cook for about 8 minutes on the other side. Pour off the water, prick the sausages, and cook them over moderate heat until browned on both sides. Makes about 2-3/4 pounds June Meyer's Authentic Hungarian Sausage (Kolbasz) 10 lbs. coarse ground pork butt or pork shoulder 1/3 cup imported mild Hungarian Paprika. 1/4 cup salt 2 heaping TBS. ground Allspice 5 or 6 garlic cloves 2 cups water Bring water to boil, add peeled cloves of garlic and simmer 20 minutes. Fish out cloves of garlic and mash them with a little water. Add this to remaining water and mix all of the garlic water into the meat mix. Mix everything together well. Keep the meat mix cool. If you stuff the mix into casings, let the sausages hang for a day in at least 20 degrees. Smoke sausage according to your smoker instructions. If you are not going to stuff into casings, form into patties, wrap and freeze. Polish Kielbasa Ingredients: 6 Ft 2-1/2" diameter hog casings 3 lb Lean pork butt, cubed 1 lb Lean beef chuck, cubed 1/2 lb Veal, cubed 1/2 lb Pork fat, cubed 2 1/2 ts Salt, or to taste 3 ts Finely ground black pepper 2 ts Ground marjoram 2 ts Ground summer savory 1/2 ts Ground allspice 3 Cloves garlic, finely minced 2 tb Sweet paprika "Recipes for this sausage are so variable that what passes for kielbasa in one area might be regarded as not authentic in another. The ingredients and pronunciation of kielbasa are as variable as are the vagaries of the spring weather, the time of year when kielbasa is traditionally made. This version uses pork, beef, and veal and makes five lb" 1. Prepare the casings. 2. Grind the meats and fat together through the coarse disk. 3. Mix the remaining ingredients with the meat. 4. Stuff the casings and leave the sausage in long links. Lengths of eighteen inches to two feet are traditional. 5. Allow the sausage to dry in a cool place for three or four hours or refrigerate for twenty-four hours uncovered. 6. Cook by roasting in a 425~ F. oven for forty-five minutes. These sausages are also excellent grilled over a charcoal fire and eaten in a Kaiser roll, lathered with a spicy brown mustard. Lithuanian Kielbasa To 5 pounds coarsely ground pork butts add: 1 heaping teaspoon pulverized whole mustard seeds, 1 heaping teaspoon whole allspice and 1/2 teaspoon whole black peppercorns. Add 1/2 large onion and 1 large clove garlic, finely minced; 1/4 cup salt; and 1/2 cup water. Mix thoroughly, and stuff into casings. Poach or boil for 20 minutes. Makes 6-8 servings. This recipe is from Domesticity: A Gastronomic Interpretation of Love by Bob Shacochis, copyright 1994 ISBN 0-684-19642-5 Desros Lithuanian Sausage Serves 30 10 pounds pork shoulders 2 pounds onions 1 tablespoon pepper 1 tablespoon allspice 2 ounces Salt 1 pint water 1. Finely dice the onions and saute in a light butter substitute like Whirl. 2. Cool and grind the meat in a 3/8 grinding plate. 3. Mix all the ingredients in the water and add to the ground pork. 4 Stuff into a 36/38mm hog skin and let the sausage stand overnight in the cooler. 5.Cook to order. Nutrition (per serving): 238 calories Saturated fat 4 g Total Fat 12 g (45% of calories) Protein 30 g (50% of calories) Carbohydrates 3 g (5% of calories) Cholesterol 101 mg Sodium 849 mg Fiber 0 g Iron 2 mg Vitamin A 11 IU Vitamin C 3 mg This recipe was supplied by A Proud Lithuanian Lady Marta Atkocaitis of Chicago Il Polish Sausage Yield: 1 servings 2 lb Pork butt or shoulder 2 Ts Salt Black pepper to taste 1 1/2 ts Sugar 1/2 Ts Dried thyme 1/4 Ts Dried basil 1/4 Ts Garlic powder 1/4 Ts Mustard seeds 1/2 Ts Dried marjoram 1/3 c Plus 1 tsp ice-cold water Cut pork into 1 1/2 " cubes, trimming all gristle and bone. Pass through a meat grinder with a coarse blade. Adjust the fat-to-lean ratio to be about 1:3 if you can. Put pork in a large stainless or ceramic crock or bowl. Mix the dry spices in a small bowl. Using your hands, toss the meat while adding the spices a small amount at a time. When half the spices are in, add half the ice water. Mix keeping the meat as loose as possible. Add remaining spices & water as above. At this point you may fry a small patty of the meat to test for seasonings. Adjust if necessary. Refrigerate the sausage mix overnight. You may check for seasonings again the next day (but be careful! You'll be tempted to fry it all right then and eat it up!) Stuff the mix into about 5' of rinsed casings, tying off about 8" lengths. You may grill, steam, or fry the sausages, as you prefer. Polish Sausage #2 2 lb Pork butt or shoulder 2 ts Salt Black pepper to taste 1 1/2 ts Sugar 1/2 ts Dried thyme 1/4 ts Dried basil 1/4 ts Garlic powder 1/4 ts Mustard seeds 1/2 ts Dried marjoram 1/3 c Plus 1 tsp ice-cold water Cut pork into 1 1/2 " cubes, trimming all gristle and bone. Pass through a meat grinder with a coarse blade. Adjust the fat-to-lean ratio to be about 1:3 if you can. Put pork in a large stainless or ceramic crock or bowl. Mix the dry spices in a small bowl. Using your hands, toss the meat while adding the spices a small amount at a time. When half the spices are in, add half the ice water. Mix keeping the meat as loose as possible. Add remaining spices & water as above. At this point you may fry a small patty of the meat to test for seasonings. Adjust if necessary. Refrigerate the sausage mix overnight. You may check for seasonings again the next day (but be careful! You'll be tempted to fry it all right then and eat it up!) Stuff the mix into about 5' of rinsed casings, tying off about 8" lengths. You may grill, steam or fry the sausages as you prefer. Polish Sausage #3 19 lb. lean meat 6 lb. pork or beef fat 4 1/2 cups nonfat dry milk 1 cup salt 1/2 cup sugar 2 qt. cold water 4 tablespoons ground black pepper 3 tablespoons coriander 5 tablespoons garlic powder 2 tablespoons cure Cut lean meat and fat into 1-inch squares or grind through a coarse (1/2-1 inch) plate. Season by sprinkling the ingredients over the meat and hand mix. Grind through a 1/8-inch plate. Mix 6 minutes and stuff into hog casings. Place in a smokehouse and heat at 185 degrees Fahrenheit until a smoked color is obtained and the sausage reaches 152 degrees Fahrenheit internal temperature. Immediately place the sausage in cold water until the internal temperature in 100 degrees Fahrenheit. Rinse briefly with hot water to remove grease. Allow to dry about 1 hour at room temperature. Store in the refrigerator. MSU Extension My Ukranian Grandfather's Kielbasa recipe 12-15 lbs lean pork butt 5 lbs lean ground beef 1 lb veal (cubed) 1 Tbs garlic salt 1 tsp black pepper 1-2 Tbs salt 2 Tbs mustard seed 1 head garlic cloves 1 quart of water Paprika (sprinkle) Grind all meat together with meat grinder using a large hole setting. Crush garlic and mix with other seasonings into ground meats. Knead together thoroughly. Knead in the quart of water slowly until all is absorbed. Soak sausage casings in cold water with several changes of water to loosen them. Put casings on funnel end of sausage stuffer. Tie end of casing. Put meat in stuffer and crank and fill casing. Prick casings liberally to let air escape before placing in oven. Bake at 325 F for 1 hr. Add water in bottom of pan as needed. Submitted by Ron Gitaitis Tifton Georgia Monastery Herbal Sausage 400 g Lean pork 400 g Lean beef 200 g Green pork back fat or fatty Pork belly without skin 20 g Salt 2 Level tsps finely ground White pepper 1 ts Thyme 1 ts Marjoram 5 Pieces pimento 1 Piece finely ground Cinnamon Mince pork, beef and fat through 8mm disc. Mix herbs and spices and sprinkle over meat mass and mix all together by hand for 5-10 mins. Fit funnel to mixer and fill pork casings. Twist into length of choice. Bratwurst Yield: 5 lbs 2 1/2 lb Lean veal 2 1/2 lb Lean pork 1 ts White pepper 1 1/2 c Water 1 1/2 ts Mace 1 c Fine breacrumbs soaked in 1/2 c Milk 1 1/2 ts Nutmeg 3 ts Salt Try substituting 2 teaspoons dried sage for the maceand nutmeg -- delicious! 1. Cube the meats, mix together, and grind twice. Add mace, nutmeg, salt and pepper and grind a third time. 2. Using your hands, combine the meat with the bread crumbs. Add the water and beat with a wooden spoon until light and fluffy. 3. Stuff into pork casings and tie securely into desired lengths. The bratwurst may be fried lightly in butter, but are also delicious dipped in milk and then broiled or grilled over charcoal. from "The Complete Sausage Cookbook" by Riddle & Danley San Francisco Book Company, San Francisco (1977) Bratwurst Sausage Recipe, Sheboygan Style 4 Lbs Ground Pork 1 Lb. Ground Veal, Chicken or Turkey 1/4 Cup Bread Crumbs 2 eggs 5 teaspoons salt 1 cup of milk 1 1/2 teaspoons white pepper 1/4 teaspoon ground cloves 1/2 teaspoon onion powder or 1 onion minced 1/2 teaspoon mace Combine all ingredients. Then either stuff into natural casings or make into patties and cook like burgers Bratwurst 3 Feet small (1-1/2-inch-diameter) hog casings 1 1/2 lb Lean pork butt, cubed 1 lb Veal, cubed 1/2 lb Pork fat, cubed 1/4 ts Ground allspice 1/2 ts Crushed caraway seeds 1/2 ts Dried marjoram 1 ts Freshly ground white-pepper 1 ts Salt, or to taste "Bratwurst resembles plump hot dogs. This recipe makes three pounds." 1. Prepare the casings. 2. Grind the pork, veal, and pork fat separately through the fine blade of the grinder. 3. Mix the ground meats and grind again. 4. Add the remaining ingredients to the meat mixture and mix thoroughly. 5. Stuff the mixture into the casings and twist off into four- or five-inch lengths. 6. Refrigerate for up to two days. The bratwurst can be pan fired or grilled over charcoal. Bratwurst (Sausage Making) Yield: 3 lbs 3 Ft small hog casings -(1-1/2-inch diameter) 1 1/2 lb Lean pork butt, cubed 1 lb Veal, cubed 1/2 lb. Pork fat, cubed 1/4 Ts Ground allspice 1/2 Ts Crushed caraway seeds 1/2 Ts Dried marjoram 1 Ts Fresh ground white pepper 1 Ts Salt, or to taste 1. Prepare the casings. 2. Grind the pork, veal, and pork fat separately through the fine blade of the grinder. 3. Mix the ground meats and grind again. 4. Add the remaining ingredients to the meat mixture and mix thoroughly. 5. Stuff the mixture into the casings and twist off into four- or five-inch lengths. 6. Refrigerate for up to two days. The bratwurst can be pan fired or grilled over charcoal. Bockwurst 19 lb. lean meat 6 lb. pork or beef fat 3/4 cup nonfat dry milk 3/4 cup salt 2 qt. cold water 3 eggs 2 tablespoons sugar 5 tablespoons onion powder 4 tablespoons ground white pepper 1 tablespoon ground mace 1 tablespoon ground ginger Cut lean meat and fat into 1-inch squares or grind through a coarse (1/2-1-inch) plate. Season by sprinkling the ingredients over the meat and hand mix. Grind through a 1/8-inch plate. Mix 6 minutes and stuff into hog casings. Cook in water at 170 degrees Fahrenheit or at 185 degrees Fahrenheit in the smokehouse until the internal temperature of the sausage reaches 152 degrees Fahrenheit. Immediately place the sausage in cold water until the internal temperature is 100 degrees Fahrenheit. Rinse briefly with hot water to remove grease. Allow to dry about 1 hour at room temperature. Store in the refrigerator. NOTE: This product may be cooked from the fresh state without first heating in 170 degrees Fahrenheit water if desired. MSU Extension Generic German Sausage 50 lb Beef or venison (ground) 50 lb Fresh pork (ground) not too lean 1 3/4 c Salt (sack salt, notIodized) 3 oz Morton quick cure 3 oz Black pepper 2 oz Garlic powder (fresh garlic is best) 1. Mix all the ingredients together and add up to 2 quarts cold water when mixing. 2. Sausage is ready to put in casings. 3. * 3 heads of garlic. Peel. Slice and smash. Put in a pint jar, pour boiling water over it to fill jar. Strain the garlic out and use juice, as much as desired to taste. Start the garlic a day before sausage. Knackwurst Yield: 12 knackwurst 1 lb Lean beef 2 1/2 tb Salt 1 ts Saltpeter; potassium nitrate 1 1/2 lb Lean pork 1/2 lb Pork fat 2 lg Cloves garlic, crushed 1 tb Cumin seeds, crushed but not ground 2 ts Dried crushed red pepper 1 ts Black pepper 1 c Water -large sheep casings Work the beef through the fine blade of the grinder, spread it on a plate and sprinkle the salt and saltpeter over it. Work the pork and pork fat through the coarse blade of the grinder and combine with the beef. Place in large bowl and sprinkle over the garlic, cumin seeds and red and black pepper. Beat well for 5 minutes until the mixture leaves the sides of the bowl. Beat in the 1 cup of water. Fill the casings and twist or tie in 4-5 inch lengths. Hand them in an airy room (about 60*F) and dry them for 2-5 days depending on the humidity. Then smoke them for 2-5 hours until brown or dark mahogany. Do not let the temperature rise above 100*F. Store for up to a month in the refrigerator. Simmer in boiling water to cover for 12-15 minutes and drain; or split lengthwise, brush with butter and broil or saute in butter. Serve with split pea or lentil soup. Liver-sage Sausage Yield: 6 servings 1/2 lb Veal or pork stew meat - cut into 1-in pieces 1/2 lb Chicken livers 4 tb Chopped fresh sage; -=OR=- 2 tb -Dried sage 2 tb Minced garlic 1/4 c Drained capers 1/4 ts Ground black pepper 1/2 c Dry white wine 1/2 lb Bacon; coarsely diced 4 Feet of sausage casing IN A MIXING BOWL, combine veal or pork and the chicken livers with the sage, garlic, capers, pepper and white wine. Cover and place in the refrigerator for 4 hours, or up to 12 hours. Remove the mixture from the refrigerator, and add the bacon. Pass the mixture through a meat grinder fitted with medium holes or place in a food processor and pulse until well combined, but not quite smooth. Stuff the mixture into sausage casings, forming one long sausage or form into patties. To cook, place the sausages on a hot grill or under a preheated broiler. Grill 5 to 6 minutes on each side. Liver and Onion Sausage Ingredients for 10 lbs.: 7 lbs. pork liver 2 1/4 lbs. pork butts (or snouts) 12 oz. finely chopped onions 5 oz. soy protein concentrate 3/4 oz. powdered dextrose 1 tbsp. ground white pepper 1 tsp. ground marjoram 1 tsp. ground cloves 1 tsp. ground ginger 2 level tsp. prague powder # 1 3 1/2 oz. salt 1 pt. ice water Cut pork livers into slices about slices about 1/2 to 3/4 inches thick. Place liver into boiling water until it is cooked, then cool liver in cold water and grind through a 1/8" grinder plate. Remaining ingredients are added and then ground through a 3/8" grinder plate Pork butts or snouts are then ground through a 3/8 inch grinder plate. Remaining ingredients are added and mixed until evenly distributed. Then stuff meat into 40 - 43 mm beef middles. Place sausage in 160 degrees F. water and cook until an internal temperature of 152 degrees F is reached, Remove to cooler and low to set for 24 hours before using. FARMER-STYLE LIVER SAUSAGE Ingredients for 10 lbs. 2 level tsp. Prague Powder No. 1 7 tbsp. salt 4 tbsp. powdered dextrose 2 cups soy protein concentrate or non-fat dry milk 5 tbsp. onion powder 1 tbsp. ground white pepper 1 tsp. marjoram 1/4 tsp. ground cloves 1/4 tsp. ground ginger 31/2 lbs. pork livers 31/2 lbs. pork snouts 3 lbs. beef tripe GRINDING The pork livers have to be scalded in hot water until the thin ends curl up. The pork snouts should be cooked at least 1 hour. If the tripe has not been cooked previously, also cook the tripe for 1 hour, After all the meat has cooled properly, grind it all through a 1/8" grinder plate. You will find that after cooking all the meat there will be shrinkage, so add enough stock to bring the contents back up to green weight. Remove to stuffer and use artificial casings, beef middles, lined sewed hog bungs, or prime hog bungs. COOKING Cook in 160-165 degree F. water until the internal temperature of 152 degrees F. is reached. This will require from 1 to 1 1/2 hours. After cooking, place in ice filled tub for quick chilling. Keep adding ice to the water if needed. Chill as rapidly as possible, which will require about 45 minutes, and put product in cooler. Product may be wiped with cloth prior to removal to cooler, or sprayed with 180 degree F. hot water. Liver sausage also may be smoked, using smoking instructions for braunschweiger. Liver Sausage To make 10 pounds: 10 lbs. pork liver 2 oz. Fine salt 1/2 oz. Ground white pepper 1/4 oz. Ground allspice 1/2 - 1 tsp. cayenne pepper (to taste) 1/4 oz. Fresh garlic, bruised 1 pt. Ice water Sheep casings 32 - 35 mm Grind the liver using a 3/8" plate Add the salt, pepper, allspice, cayenne pepper, and garlic to the liver and mix well. Grind the mixture again through a 1/8" plate while adding the water Stuff the casings and tie into 5 inch links. Potato Sausage Makes 20 pounds. 4 and one-half pounds lean pork boiled with onion and salt remove the onion from the broth, then soak about 8 slices of diced bread in the broth. 11 and one-half pounds grated raw potatoes 1 pound cooked, riced potatoes About 1 and one-half pounds of cracklings marjoram and thyme to taste about 1/4 cup of flour to thicken. Stuff into casings. Bake in the oven to serve. Texas Hot Links After much experimentation and help from numerous sources I have stumbled over the exact formula for genuine Texas Hotlinks. Goes something like unto this: Ingredients: 5 lbs. coarse ground pork butt 2 lbs. coarse ground beef 1 cup cold water 2 heaping T. fresh ground black pepper 2 heaping T. crushed red pepper 2 heaping T. Hungarian Paprika 1 heaping T. minced fresh garlic 1 T. granulated garlic 1 T kosher salt 1 t. ground bay leaves 1 t. whole anise seeds 1 t. whole mustard seeds 1 t. corriander 1 t. sugar 1 t. ground thyme 6 t. Mortons Tender Quick 1/2 t. MSG Mix all the spices, cure, and garlic into the water and place in refrigerator while you grind the meats. Mix up the meats then add the water to the meat mixture a little at a time, kneading to combine. Run meat mixture through the coarse plate one more time and stuff into medium hog casings. Smoke or slow grill till they are done. Wrap in a piece of bread and slap on the mustard heavy. These things are so good the godless left wing liberal commie pinko democrats will probably try to make them illegal. So if your going to make some..do it soon. bigwheel Kielbasa Nawrocki Ingredients: * 20 lbs. cubed pork * 7 tbsp. sugar * 7 tbsp. salt * 2 tsp. pepper * 3 tbsp. mustard seed * 2 tbsp. marjoram * 2-3 cloves garlic crushed and minced. * 1 3/4 cups water Mix garlic, sugar, water. Pour over meat, mix. Sprinkle 1/2 of salt and pepper- mix, repeat with the rest. Add spices and mix. Marinate overnight; grind into casings. Simmer in water until plump (about 40 minutes), carefully pierce each sausage with a fork to release fat. Remove from water, pat or air dry for a few minutes. Brown in skillet (I like to use a little olive oil as the browning medium). This sausage goes great with sauerkraut. I am currently rounding up the spices to be divisible by ten and using about two pounds of pork at a time then cooking the sausage in a crumbled fashion (stir-fried). It makes a great stuffing base for tomatoes. If your are going to use casing, two pounds of sausage is hardly worth the effort. Origins of the Recipe: In the early 1970s I had the opportunity to attend a Polish wedding in Michigan. The food was prepared by the family (the Nawrocki family). Never having tried Kielbasa before, I was entranced by the taste and begged for the recipe. Since that time, a lot of eating habits have changed. The problem is that fat is what carries the seasoning and we try not to eat too much saturated fat. I usually try to buy pork tri-tip (cushion) for about $1.39 per pound and have the butcher trim the fat from the outside, then grind it. This gives you ground pork with about 15 percent fat content. Then I start with the basic seasoning recipe. Usually I have to nearly double the spice mix. The best way to test your seasonings is to make a small patty and either fry or microwave it. Adjust the seasoning to your taste rather than mine. The basic spice proportions will also mix well with ground chicken or turkey. They used to be inexpensive, but with anything that is claimed to be lean, are now higher priced than pork Bill's Breakfast Sausage This recipe is specific for pork ground from the tri-tip (cushion) or pork shoulder with all outside fat trimmed-off. Have your butcher make at least the first grind. * 2 lbs. ground pork * 2 tsp. salt * 1 tsp. sugar * 1-1/2 tsp. rosemary (ground) * 1 tsp. coriander (ground) * 1/2 tsp. sage (I use rubbed sage) * 1/4 tsp. white pepper * 1 tsp. cayenne pepper or Tabasco Sauce * about 1/8th cup of water, sherry, or (in my case) dry vermouth Mix dry spices. Sprinkle over pork. Add liquid. Mix well and refrigerate for at least an hour. You might want to fry or microwave a silver dollar size patty and taste it for your preference. I have a tendency to undersalt food for most people's taste. Form into patties and brown in a skillet or microwave. I typically will be able to take off about a tablespoon of grease. If you have substantially more, you need to make sure your meat has additional fat trimmed (Of course my ultimate goal is to have to use an unsaturated oil to add fat). Origins of the Recipe: At the same time, people with families have the big McD with sausage-egg muffins as the food of choice for teenagers. I cannot digest that much fat anymore. We know it is PIC to serve it at home. So this recipe was developed in order to do a reasonably healthy version of sausage, eggs, and muffins. I typically cook the sausage patties in advance, then freeze them. But they microwave well, also. I cook the egg in the microwave (after first piercing the yolk, of course. I usually try to buy pork tri-tip (cushion) for about $1.39 per pound and have the butcher trim the fat from the outside, then grind it. This gives you ground pork with about 15 percent fat content. The best way to test your seasonings is to make a small patty and either fry or microwave it. Adjust the seasoning to your taste rather than mine. The basic spice proportions will also mix well with ground chicken or turkey. They used to be inexpensive, but with anything that is claimed to be lean, are now higher priced than pork Indiana Farm Sausage Ingredients: 2 lbs. lean ground pork, or turkey, at room temp. 1/3 cup finely chopped onion 2 tsp. finely minced fresh parsley 2 tsp. salt 1 tsp. rubbed sage 1 tsp. dried basil {optional} 1 tsp. dried marjoram { optional 1 tsp. chili powder 1 tsp. black pepper 1/2 ground red pepper 1/4 tsp. dried thyme In a deep bowl, combine all ingredients., using hands if necessary. On wax paper, shape and roll mixture into 2 logs 6 inches long and 2 inches in diameter. Wrap in plastic wrap or foil and refrigerate overnight. To serve, slice the roll into rounds about 1/2 inch thick and fry in a heavy skillet for about 3 to 4 min. on each side. I personally shape the sausage into patties and quick-freeze them. I then transfer them to a plastic bag and cook them whenever. You can make link sausages as well...Also, they warm up the longer they age. So, you might want to reduce the amount of pepper you use, depending on your taste. I don't leave out the optional seasonings, as it all comes together so well, as is. I don't know if this will interest you, but have found it very helpful in making hamburger. I wasn't real pleased with the first results in grinding the meat. I didn't like the coarse texture. Then saw a demonstration on it. The meat was ground twice; first with the coarse grind, then run through again on the fine grind. It was just what I needed to know and works great. Chicken and Apple Sausage Ingredients: 1 cup apple cider 3.5 lbs. boned chicken thighs (dark meat is important) 3 oz. dried apples 4 teaspoons kosher salt 2 teaspoons ground black pepper 2 teaspoons dried sage 1/8 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1/4 teaspoon ground ginger 1 chicken bouillon cube dissolved in 2 Tablespoons boiling water Sausage casings (optional) The process: In a small non-reactive pan, boil down the cider almost to a syrup, about 2 or 3 tablespoons. Cool and reserve. Grind the boned chicken and skin coarsely. Add the cider and rest of the ingredients to the ground chicken in a large bowl and blend thoroughly with your hands. Fry up a small patty to test, and correct the seasonings in the rest of the batch. This is good either loose or in casings... Remember that you can adjust the taste to suit your own personal preferences by increasing or decreasing the ingredients. You can stuff into 32-35 mm hog casing or 35-mm collagen casing. If you prefer you can also make bulk or patties. Add Ingredients to 25 lbs. of meat block 12 oz. Ice or Ice Water or 8 oz. Ice and 4 oz. Dark Beer 5 oz Salt 2 oz Dextrose or Brown Sugar 1 oz White Pepper 1/4 oz Ginger 1/4 oz Mace 1/4 oz Onion Powder 1/4 oz Coriander 1/4 oz Nutmeg Apple Cinnamon Turkey Sausage This is the formula I used for Apple Cinnamon Turkey Sausage. You could also use chicken or pork. With the holidays Turkey will be plentiful. Add Ingredients to 25 lbs. of meat block 12 oz. Ice or Ice Water 5 oz Salt 2 oz Black Pepper 1 oz Rubbed Sage 1 oz tsp. Ground Cinnamon 1/4 oz Ginger 1.5 lbs. Apple Pie filling or Apple Sauce Optional Ingredients 1/4 oz Thyme 1/4 oz Marjoram 1/2 oz Ground Red Pepper 1/4 oz Nutmeg We always sold this in bulk or breakfast links. Neal Caskey Creole Pork Sausage This Creole pork sausage is an old local favorite dating back to the 19th Century, but isn't as easy to find as it once was. It would seem to have come to Louisiana with the Spanish, and was adapted to local custom and ingredients; the term is similar to the Spanish chorizo. It's great with white or red beans, and good for breakfast too, with eggs! 4 pounds lean fresh pork, butt or shoulder 2 pounds fresh pork fat 2 cups onion, finely minced 1-1/2 tablespoons garlic, finely minced 1-1/2 teaspoons cayenne 1/2 teaspoon chili powder 1 teaspoon crushed red pepper flakes 8 teaspoons salt 2 teaspoons freshly ground red pepper 2 teaspoons dried thyme leaves, crushed 5 tablespoons parsley, finely chopped 3 bay leaves, finely crushed 1/2 teaspoon allspice 3 yards small sausage casing (optional) Cut the pork at fatback into small pieces. Mix together and run once through the coarse disc of a meat grinder, into a large bowl. Add the seasonings and mix thoroughly until the stuffing is very smooth and well-blended. Make into patties, and use within three days or freeze. Also, you can stuff the chaurice into casings; make each sausage about six inches in length. YIELD: Approximately 18 servings. (This recipe came from Chef John Folse on the Gumbo Pages) Chicken And Apple Sausage Ingredients: 1 cup apple cider 3 1/2 pounds boned chicken thighs (4.5 lbs. with bones) -- very cold 3 ounces dried apples 4 teaspoons kosher salt 2 teaspoons freshly ground pepper 2 teaspoons dried sage 1/8 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1/4 teaspoon ground ginger 2 tablespoons Chicken Concentrate (used to Make Bouillion) 10 feet sausage casings, medium -- optional In a small nonreactive saucepan, boil down the cider almost to a syrup, about 2-3 tablespoons. Cool and reserve. Coarsely chop chicken in food processor. Add apple cider syrup and the remaining ingredients to the chicken in a large bowl and blend thoroughly with your hands. Fry a small patty until done and adjust seasoning if necessary. Stuff into casings if desired. Recipe By :Bruce Aidells - Flying Sausages page 16 |
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Sausage recipes
On Thu, 25 Feb 2021 10:12:43 -0500, Ed Pawlowski wrote:
> Fresh Kielbasa > > Makes 5 pounds > > Everyone in Eastern Europe seems to have a variation on this sausage. > Poland is most famous for their version, but I think this Lithuanian > recipe from Bill Daileda of Saint Casmir's will keep all of Eastern > Europe happy. It is the best that I have come across. > > Ingredients: > > 1 1/2 tablespoons salt > 1/2 tablespoon ground allspice > 1/4 teaspoon garlic powder > 1/2 teaspoon freshly ground black pepper > 1/2 teaspoon MSG (optional) > > 1 pound beef chuck, cut into large pieces > 4 pounds pork butt, cut into large pieces > 1 1/4 pounds fresh pork fatback cut into large pieces I alwasys look at recipes like this and scratch my head. 1/4ts of garlci power for 6+ pounds of meat? A lot of sausage recipes seem reallyt shy on spices. And I know in most kielbassa, I can see way mnore than 1/2tsp of pepper per 6+. I'd multiple the spice ingredinets uin that recipes by 6X (less opf the allspice). -sw |
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Sausage recipes
On 2/25/2021 9:12 AM, Ed Pawlowski wrote:
> > A giant group of sausage recipes ! > Thank you so much Ed ! They are printing as I type , to be "bound" into The Big Book of Sausage . -- Snag In 1775, the British demanded we give them our guns. We shot them |
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