Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breakfast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 lb Veal
1/4 c Chives
1 tb Salt
2 ts Sage
2 ts White pepper
1 1/2 ts Sugar
1 t Mace, ground
1 t Cloves, ground
3 dr Lemon extract
3 Eggs
1 c Cream, heavy
Small hog casings
Use veal shoulder or trimmings.
Work veal twice through fine blade of grinder and add
to large bowl. Sprinkle chives, salt, sage, pepper,
sugar, mace, cloves and lemon extract over meat. Add
eggs and cream and beat 5 minutes, until mixture comes
away from sides of bowl. Fill casings with mixture
and tie or twist into 5-6" lengths. Bring kettle of
heavily salted water to boil. Lower in sausages,
preferably in wire basket, and simmer very gently 2-3
minutes. Let cool in water, then drain.
Store in refrigerator for up to 2 days.
To serve: simmer in water for 10-15 minutes, drain and
serve with bread and butter with sweet mustard as a
seasoning. Several types of sausages are easy to make
at home. Casings can be found in specialty meat
markets and are traditionally made of animal
intestines. Saltpeter (remember that from your
military mess days?) is used as a preservative in some
sausages and is available in drugstores. Fresh
sausages do not keep well and should be used in a few
days. The more spice, salt and saltpeter they contain
means a longer storage time for the sausage.
