 |
| I. THEOTOKOS MONASTERY BEEF SAUSAGE |
| 1 medium onion, chopped 5 cloves of garlic, chopped 3 tbl. chopped parsley 2 tbl. of sage 2 tbl. brown sugar 2 tsp, dry must- ard 1 tsp. curry powder 11/2 tsp. salt 1 1/2 tsp. grnd. blk. pepper 1 tsp soy sauce 4 lbs. boneless chuck beef |
| Grind the meat using the coarse disk. Then mix in all of the remaining ingredients and refrigerate for 2 hours. Then stuff into casings and twist into 4" links. Use in 3 days or freeze. |
| J. OLD-FASHIONED SAUSAGE |
| 10 lbs. pork butt 2 tbls. salt 2 tbls. grnd. blk. pepper 2 tbls. sage 2 tbls. thyme 1 tsp. crushed red pepper 1/4 tsp. finely grnd. red pep- per |
| After grinding the meat, using the coarse disk, mix in all remain- ing ingredients. Refrigerate in a covered bowl for 3 hours. Stuff in- to 3" links. Use within 3-4 days or freeze. |
 |
| CURED SAUSAGES |
| I. KOSHER SALAMI |
| 8 Lbs. boneless beef chuck 5 tbls. salt 4 cloves of minced garlic 1 tbl. grnd. white pep- per 1 tbl. grnd. coriander seeds 1 1/2 tsp. grnd. blk. pepper 1 1/2 tbls. sugar 1 cup of vermouth 1/2 tsp. ascorbic acid 1 tsp. Mor- ton tender all |
| Using the medium disk, grind the meat. Mix all of the dry in- gredients into the vermouth and pour it over the meat and mix well. Spread the mixture in a large pan and cure in the refrigera- tor for 24 hours. Stuff into casings and twist into 8" links. Hang to dry for 1 week in the refrigerator. Then wipe dry and smoke |