Recipe #1 Preparation Time 75 minutes
Makes 1kg (14 sausages) - 1kg chuck steak or 1kg regular beef mince
- 35g (1/2 cup) fresh breadcrumbs or 60g (1/2 cup) finely ground rusks
- 1/4 cup finely chopped fresh continental parsley
- 50g (about 5-6) eschalots (French shallots) or 1/2 medium brown onion, finely chopped
- 2 small garlic cloves, crushed
- 1 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 2 90cm lengths thick natural sausage casings
Recipe #2 - Lar's Garlic Sausage - 17 pounds beef or venison trim 8 kg
- 33 pounds pork trim (50/50) = 15 kg
- 1 1/2 cups Tender Quick
- 2/3 cup salt
- 1 cup brown sugar
- 1/2 cup black pepper
- 6 tablespoons garlic powder
- 2 teaspoons sage
- 1 teaspoon allspice
- 1 tablespoon coriander
- 1 gallon warm water = 4L
Grind meat through coarse plate. Mix spices in water and pour over meat. Mix thoroughly. Grind through coarse plate again and stuff in hog casing. Using a cool smoke (90 F), smoke for 12 hours. Product must be cooked before serving. NOTE: If you don't like garlic flavor, cut back on amount. Also could fine-grind the product, if desired |