Ingredients
- 1 egg
- 130 gr pork (lean)
- 130 gr veal (lean)
- 95 gr pork fat
- 3 gr salt
- 2 gr sage (dried)
- 2 gr loosely packed (finely grated)
- 1 gr black pepper
- 1 gr cayenne pepper
- 1 gr thyme (dried)
- 1 gr mixed nutmeg (grated)
- 1 gr mace
- 1 gr marjoram (dried)
- 3 slices of bread with crust (sliced white)
Prepared Hog Casings Knead together the pork, veal, fat, and bread. Stir the salt, pepper, cayenne, nutmeg and mace, thyme, marjoram, sage, and lemon peel into the egg, then knead into the meat mixture. Firmly stuff the mixture into prepared hog casings. Prick any air pockets with a pin. Poach, braise, or fry them before serving. The raw sausages can be refrigerated for 3 days, poached or braised sausages for 1 week. They can also be frozen, raw, poached, or braised, for 3 months Makes 2 lbs raw sausage
