Post by JJ Judkins on Aug 21, 2003 2:33:20 GMT -6
Fresh Lunenburg Sausage for Scotch Eggs
Makes 3 1/2 pounds
2 1/2 pounds ground pork
1 pound ground beef
1 tablespoon pepper
1 1/2 tablespoons coriander
1 1/2 teaspoons salt
1 1/2 teaspoons allspice
3/4 teaspoon summer savory
1/2 cup warm water
Thoroughly combine ground pork and beef. Separately, combine spices well.
Season meat to taste by adding half of the spices to meat mixture, mixing
well, then sauteing a small amount of the meat mixture until thoroughly
cooked, and tasting. Continue in this manner, until you achieve the
spiciness you desire. This sausage can be used for the Scotch Eggs, formed
into patties, or stuffed into casings, as desired. Patties or links will
take about 15 to 20 minutes to cook in a skillet over medium heat.
Makes 3 1/2 pounds
2 1/2 pounds ground pork
1 pound ground beef
1 tablespoon pepper
1 1/2 tablespoons coriander
1 1/2 teaspoons salt
1 1/2 teaspoons allspice
3/4 teaspoon summer savory
1/2 cup warm water
Thoroughly combine ground pork and beef. Separately, combine spices well.
Season meat to taste by adding half of the spices to meat mixture, mixing
well, then sauteing a small amount of the meat mixture until thoroughly
cooked, and tasting. Continue in this manner, until you achieve the
spiciness you desire. This sausage can be used for the Scotch Eggs, formed
into patties, or stuffed into casings, as desired. Patties or links will
take about 15 to 20 minutes to cook in a skillet over medium heat.