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Frankfurter Sausage



2 Servings
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 onion,Finely Minced
1 cl garlic,finely chopped
1 t finely coriander,Ground
1/4 t marjoram,Dried
1/4 t mace,Ground
1/2 t mustard seed,Ground
1 t sweet paprika
1 t freshly fine white,Ground
-pepper
1 egg white
1 1/2 t sugar
1 t 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.













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