Frankfurter Sausage

Photo: flickr user TheBusyBrain

Ingredients

3 Feet sheep or small hog casings

1 pound Lean pork, cubed

pound Lean beef, cubed

pound Pork fat, cubed

cup Very finely minced onion

1 cl Garlic, finely chopped

1 teaspoon Finely ground coriander

teaspoon Dried marjoram

teaspoon Ground mace

teaspoon Ground mustard seed

1 teaspoon Sweet paprika

1 teaspoon Freshly fine ground white pepper

1 Egg white

teaspoon Sugar

1 teaspoon Salt, or to taste

cup Milk

Preparation

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 g

By Carolyn Shaw