MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Cat Sausage
Categories: Game, Pork, Chilies, Herbs, Dairy
Yield: 12 Servings
2 1/2 lb Ready-to-cook cat meat
1 1/2 lb Fatty boneless pork shoulder
1/4 ts Ground cumin
1/4 ts Ground coriander
1/8 ts Nutmeg; freshly grated
1/8 ts Cayenne pepper
Salt
Pepper; fresh ground
3/4 c Heavy cream
It is best to prepare these sausages at least 1 day in advance and
refrigerate until ready to cook.
Cut the meat from the cat bones and cut away and discard any
membranes or fibers. Cut the meat into 1" cubes. There should be
about 2-1/2 pounds of meat. Put the meat into a mixing bowl.
Cut the pork into 1" cubes. Add the pork to the cat meat. Add the
remaining ingredients except the cream. Blend well.
If using a sausage stuffer, put half the mixture into the container
of a food processor and blend slightly finer than hamburger meat,
gradually adding half the cream. Repeat with the remaining meat
mixture and cream and combine the two batches. Blend well with the
fingers. Follow the manufacturer's instructions for filling the
sausage casings. If using a meat grinder and stuffer, follow the
manufacturer's instructions for stuffing the casings. When the
filling has been added, pinch off the casings and tie each end. Tie
a piece of string at 5 or 6" intervals. There should be 11 or
12 sausages. Wrap the sausages in clear plastic wrap and
refrigerate overnight.
When ready to cook, cut off as many lengths as desired. Prick each
sausage all over, forming pin-sized holes. Grill or broil the
sausages, turning as necessary, about 15 minutes or until done. Or
set oven @ 375°F/190°C. Place the sausages in a skillet and add
1/8" water. Bring the water to a boil and place the skillet in the
oven. Bake 15 to 20 minutes, turning occasionally, until the
sausages are done.
Recipe by Events Section, New York Times (adapted)
Recipe FROM:
http://events.nytimes.com/recipes
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