VOLUME 1 - Kilimanjaro Foods

Frankfurter Sausage
2 Servings
3 feet sheep (or small hog)
-casings
1 lb lean pork,cubed
3/4 lb lean beef,cubed
1/4 lb pork fat,cubed
1/4 c very onion,Finely Minced
1 cl garlic,finely chopped
1 t finely coriander,Ground
1/4 t marjoram,Dried
1/4 t mace,Ground
1/2 t mustard seed,Ground
1 t sweet paprika
1 t freshly fine white,Ground
-pepper
1 egg white
1 1/2 t sugar
1 t salt,or to taste
1/4 c milk
Make a puree of the onion, garlic, coriander, marjoram, mace,
mustard seed, and paprika. Add the pepper, egg white, sugar, salt
and milk and mix thoroughly. Grind the pork, beef and fat cubes
through the fine blade separately. Mix together and grind again. Mix
the seasonings into the meat mixture with your hands. Chill the
mixture for half and hour, then run thru the fine blade once more.
Prepare casings, stuff and twist off into 6" links. Parboil, without
separating, in gently simmering water, for 20 minutes. Place in a
bowl of ice water and chill thoroughly. Remove, pat dry, and
refrigerate. Because they are precooked, they can be refrigerated
up to a week or they can be frozen.