MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.05
 
      Title: Frankfurter Sausage
 Categories: Sausage, Beef, Pork, German
      Yield: 2 Pounds
 
      3    Feet sheep or small hog
           -casings
      1 lb Lean pork, cubed
    3/4 lb Lean beef, cubed
    1/4 lb Pork fat, cubed
    1/4 c  Very finely minced onion
      1 cl Garlic, finely chopped
      1 ts Finely ground coriander
    1/4 ts Dried marjoram
    1/4 ts Ground mace
    1/2 ts Ground mustard seed
      1 ts Sweet paprika
      1 ts Freshly fine ground white
           -pepper
      1    Egg white
  1 1/2 ts Sugar
      1 ts Salt, or to taste
    1/4 c  Milk
 
  Make a puree of the onion, garlic, coriander, marjoram, mace, mustard
  seed, and paprika. Add the pepper, egg white, sugar, salt and milk
  and mix thoroughly. Grind the pork, beef and fat cubes through the
  fine blade separately. Mix together and grind again. Mix the
  seasonings into the meat mixture with your hands. Chill the mixture
  for half and hour, then run thru the fine blade once more. Prepare
  casings, stuff and twist off into 6" links. Parboil, without
  separating, in gently simmering water, for 20 minutes. Place in a
  bowl of ice water and chill thoroughly. Remove, pat dry, and
  refrigerate. Because they are precooked, they can be refrigerated up
  to a week or they can be frozen.
  
  Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-447-8
  Typed by Carolyn Shaw
  
  From: Ian Hoare                       Date: 14 Feb 97 National
  Cooking Echo Ä
 
MMMMM