1 pound pork sausage

1 medium onion — diced

3 small zucchini — sliced

1 cup tomato juice

3/4 cup mozzarella cheese — shredded

Brown sausage and onion in skillet.
Drain off excess fat.
Add
zucchini and tomato juice and cook until tender, about 10 minutes.
Stir occasionally.
Sprinkle with cheese and let it melt.

2 c Split peas; rinsed

6 c Water

1 ts Salt

1/2 ts Ground cumin, or to taste

1 lb Pork sausage

Soak split peas in water 2 hours.
Place peas with soaking water,
salt and cumin to taste in medium saucepan.
Simmer, covered, about
1 1/2 hours or until smooth and soft, stirring occasionally.
Add
more water if needed for soupy consistency.
Adjust seasonings to
taste.
Just before serving, pan-fry chopped sausage until done.
Serve soup in individual bowls.
Sprinkle cooked sausage over soup.
Makes 6 servings.
Each serving contains about: 515 calories; 918 mg
sodium; 43 mg cholesterol; 24 grams fat; 51 grams carbohydrates; 26
grams protein; 2.47 grams fiber.

———————————–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

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.

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.

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.