sausagemaking3

F.
POLISH KIELBASA

     6 Lbs. pork butt     2 lbs. beef chuck      1 lb. veal      4 tsp.
      salt      6 tsp. grnd. blk, pepper      1 tsp. grnd. marjoram
      4 tsp. grnd. summer savory      1 tsp. grnd. allspice
      4 Tbl. paprika      6 cloves of minced garlic

Using the coarse disk, grind all the meat and mix together.
Then mix in the remaining ingredients. Place in a large bowl, cover and refrigerate for 2-4 hrs. Then stuff into casings and twist into 12" lengths. Allow the sausage to dry in a cool place or
in the frig., for 24 hrs., uncovered.

G.
LAMB & MINT SAUSAGE

   5 Lbs. lamb     2 tsp. grnd. blk. pepper      4 tsp. of
    dried or fresh mint      1/2 tsp. grated lemon zest
                                    2 tsp. salt

Using the coarse disk, grind the lamb. Then mix all of the spices with the meat. Put in a large bowl and refrigerate for 2-4
hrs. Stuff into casings and twist into 3" links. Refrigerate and use within 3 days or freeze.

H.
GERMAN LIVERWURST
(one 2 lb. chunk)

   1 lb. fresh pork liver      3/4 lb. pork butt      1 lrg. sweet
     white onion, minced      3 tbs. powdered dry milk      1 tsp.
     grnd. white pepper      1 1/2 tsp. salt      2 tsp. paprika
     1 tsp. sugar      1/2 tsp. marjoram      1/2 tsp. grnd. corian-
     der      1/4 tsp. mace      1/4 tsp. allspice      1/4 tsp. grnd.
                                             cardomon

      Using the coarse disk, grind the meat. Then mix in all of the re-
maining ingredients by hand and then grind once more, using the me-
dium disk. Then, using a food processor, chop the mixture until it ob-
tains the consistancy of a pate.
      Chill for about 1/2 hr. Then pack the mixture into a muslin casing*
as firmly as possible. Firmly secure the open end with a wire twist tie.
      In a large kettle, bring enough water to a boil to cover the liver-
wurst by 2 or 3 inches. Place the sausage in the boiling water and
weight it down to keep it sub-merged. When the water returns to a
boil, lower the heat to a simmer and cook for 3 hrs. Drain off the hot
water and replace with an equal amount of ice water. After the liverwurst has cooled, refrigerate it over night, then remove the muslin
casing. Then store in the frig. Use within 10 days.

*Casing: Unbleached muslin, 12" long x 8" wide. Fold in half length
wise and stitch closed one end and the side seam.

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