4 lb Lean beef

4 lb Lean veal

2 lb Lean pork

1 pt Ice water

2 ts Prague powder #1 *

1 oz Powdered dextrose **

2 3/4 oz Wheat flour **

3 1/2 oz Salt **

1 tb Ground nutmeg

1 ts Ground coriander

1/2 ts Ground cardamon

1/2 ts Ground cloves

* Prague Powder #1 is a 6% mixture of Sodium Nitrite.
It is used
for curing meat and is available from: The Sausage Maker 26
Military Rd.

Buffalo, NY 14207-2875 716 876-5521

** The reference to ounces for the dextrose, flour, and salt is
ounces of weight, not volume.
Grind the meat through a 1/8″ grinder
plate.
Add the remaining ingredients, expect water, mixing
thoroughly.
Place the meat in a meat processor and emulsify it,
adding the water as you go along.
Then stuff the mixture into
24-26mm sheep casings.
Hang at room temperature for 30-40 minutes
until

dry.
Place in a preheated smokehouse at 150 degrees F.
and hold
there for 1 hour.
Raise the temperature to 165 degrees F., holding
until internal temperature reaches 152 degrees F.
Vienna sausage is
not smoked.

Pork shoulder Salt Pepper Dry mustard Thyme Sage

Trim the excess fat from: 1 pound pork shoulder.Grind the pork
through the fine blade of a meat grinder.Combine the ground pork
with: 1 teaspoon salt,1/2 teaspoon pepper,1 teaspoon thyme,1/4
teaspoon dry mustard and 1 teaspoon crumbled sage.
Shape into
patties and pan fry or broil,slowly,for about 15 minutes or until
well browned on both sides.
Makes about 1 pound.

2 c Milk

2 md Onions, chopped

2 md Carrots, chopped

1 lg Celery stalk with leaves,

-chopped 6 Fresh parsley sprigs

7 lg Shallots, minced

1 lg Garlic clove, crushed

2 Bay leaves, broken

3 1/2 ts Salt

2 Whole cloves

1/2 ts Freshly ground white

-pepper 1/8 ts Freshly grated nutmeg

-Pinch of dried thyme, -crumbled 1 tb Butter

12 oz Boneless lean center loin

-pork, trimmed of all fat, -cut into 1-inch chunks and -well
chilled 9 oz Fresh pork fat cut from

-loin, fresh bacon or -fatback, well chilled 3 md Eggs

6 tb All-purpose flour

1/4 c Tawny Port

1/4 ts Minced garlic

2 1/2 tb Currants, minced

9 Feet sausage casings,

-rinsed inside and out, -soaked in -cold water 1 hour and
-rinsed again 1/4 c (1/2 stick) butter

Bring milk, onions, carrots, celery, parsley, 3 shallots, garlic
clove, bay leaves, salt, cloves, pepper, nutmeg and thyme just to
boil in heavy 4-quart saucepan over medium heat.
Remove from het,
cover and let stand 30 minutes.
Refrigerate until mixture is well
chilled, about 2 hours.
Meanwhile, melt 1 Tbsp butter in heavy
small skillet over low heat.
Add remaining 4 minced shallots.
Cover
and cook until very soft, stirring occasionally, about 15 minutes.
Puree with on/off turns in processor with pork, pork fat, eggs,
flour, Port and 1/4 tsp garlic until smooth.
Strain milk into
processor, pressing down on solids to extract as much liquid as
possible.
Blend into puree.
Transfer to large bowl.
Stir in
currants.
Refrigerate 1 to 8 hours.
(If processor has small
capacity, puree in batches.) Cut sausage casings into 3-foot
lengths.
Tie knot at one end of each.
Gather 1 piece around tip of
pastry bag fitted with 1/2-inch plain tip.
Spoon pork mixture into
pastry bag, pressing down to prevent air pockets.
Pipe mixture into
casing, twisting casing every 6 inches to create individual
sausages.
Tie know at end of casing.
Repeat with remaining pork and
casings.
Tie twists in sausage with string.
Bring 8 quarts water to
boil in stockpot.
Remove from heat and add sausages.
Return pot to
heat, adjusting as necessary to maintain water just below simmer
(180 F).
Cook until sausages are firm to touch, 20 minutes, turning
occasionally.
Cool in cold water to retain plumpness.
Cut into
individual links.
(Can be prepared ahead to this point.
Wrap and
refrigerate up to 3 days or freeze up to 2 months.) Melt butter in
heavy skillet over medium heat.
Lightly brown sausages on all
sides, about 8 minutes total.
Serve hot.
(Sausage can also be
grilled.)

2 lb LEAN PORK

2 ts SALT

2 ts SAGE

1 1/2 ts GROUND BLACK PEPPER

1/2 ts RED PEPPER

1/2 ts BROWN SUGAR

MIX ALL INGREDIENTS WELL.
SHAPE INTO EIGHT 4″ DIAMETER PATTIES.
HEAT LARGE SKILLET OVER MEDIUM HEAT.
ADD SAUSAGE PATTIES, FOUR AT A
TIME, AND COOK UNTIL BROWNED, ABOUT FIVE MINUTES PER SIDE.
TRANSFER
TO A PLATE LINED WITH PAPER TOWELING.
KEEP WARM WHILE COOKING
REMAINING PATTIES.
DISCARD FAT.
PER SERVING: 275 CAL., 19 g.
PROTEIN, 22 g.
FAT, 1 g.
CARB, 607 mg.

SOD,

4 Red potatoes, cut in 1/2″

Cubes 4 Italian-style sausages, cut

Into 1/4″ cubes 1 Onion, diced

1 Bell pepper, into strips

1 Red pepper, into lengths

In sauce pan, cover potatoes and sausage with water; simmer,
covered, until sausage is fully cooked, about 20 minutes.
Drain off
water; add vegetables to potatoes and sausage in fry pan.
Simmer 10
minutes, stirring occasionally.
Serve immediately.

1 lb Sausage, ground

1 ea Garlic clove, crushed

2 T Onion, chopped

8 ea Apple, medium green

1/4 c Brown sugar

8 ea Bacon slices

In skillet saute’ sausage, garlic and onion.
Core apples and
stuff mixture into hole.
Place in a baking dish.
Sprinkle with
brown sugar and top with bacon.
Bake 350 deg about 40 minutes or
until apples are soft.