Greatest Recipes

450 g Or 1 lb lean pork.

450 g Or 1 lb turkey meat.

2 To 3 garlic cloves

Half level tsp black pepper 2 Level tsp paprika

pn Ground cloves. Place all ingredients in a food processor or liquidiser and process until smooth. Shape into sausages or burgers. Dry fry slowly, grill or bake in an oven at 200 c, 400 f, or gas mark 6.

1 Polish sausage,

-sliced thinly 6 sl Bacon, chopped

1 c Onions, chopped

1/4 c Flour

2 c Chicken stock

1 c Water

4 c Corn

2 c Potatoes, cubed

-(about 1/4″) 1/8 t White pepper

Red pepper sauce 2 c Milk

2 T Butter

In a big saucepan, brown the sausage and bacon until bacon is crispy. Remove sausage and bacon with a slotted spoon, and drain on a paper towel. Discard most of the fat; leave enough to cook the onion. Saute onion in reserved fat until tender, about 5 minutes. Gradually stir in the flour. Add stock and water, stirring constantly. Add sausage, bacon, corn, potatoes and white pepper. Add red pepper sauce to taste. Heat to boiling. Reduce heat and simmer, covered, for 15 to 20 minutes. Stir occasionally. Add milk and cook until soup is heated through and potatoes are tender. Top with butter and serve. NOTES: * A rich creamy chowder with corn and sausages — This chowder is a variation on a family recipe from an old roommate of mine. (She makes it without the sausage, and with more water). It goes very well with most seafood. I am especially fond of it served with crab cakes. Yield: Serves 6-8.

: Difficulty: easy. : Time: 10 minutes preparation, 45 minutes cooking. : Precision: approximate measurement OK. : Steve Fritzinger : Computer Consoles Inc., Reston, Virginia, USA : seismo!rlgvax!jsf : Copyright (C) 1986 USENET Community Trust

3/4 Pound trimmed beef

1 1/4 Pounds fatty pork

2 Cloves garlic

1/2 onion

1/2 Teaspoon dried marjoram

3/4 Teaspoon paprika

1/4 Teaspoon ground cloves

2 Teaspoons salt

1/2 Teaspoon pepper

1 Tablespoon ground sage — or

5 fresh sage leaves — chopped

1/4 Cup pecans — chopped

1/2 Cup champagne

Grind all ingredients except champagne together, mixing thoroughly. Mix in champagne. Refrigerate for 1 hour. Form patties and refrigerate uncovered on rack for 12 to 24 hours to dry. Fry like other sausages.

3 lb Pork butt, boneless - cut

-into large pieces 1 lb Beef chuck, cut into large

-pieces 1 lb Pork fat, fresh - cut into

-large pieces 10 Garlic cloves, peeled and

-crushed (about 2 tbs) 1 c Water

2 tb Salt

1/2 tb Black pepper, freshly

-ground 3 tb Hungarian paprika

1 ts Saltpeter

1/4 ts Cloves, ground

1 Sausage casing, 1″ diameter

– 10 feet In a meat grinder, coarsely grind the pork, beef, and pork fat, in batches. Add all remaining ingredients, except the casings. Mix well and allow to sit while you clean the casings. Rinse the casings thoroughly in cold water and run fresh water through them. Drain. Using a sausage machine, a KitchenAid with a sausage attatchment, or a sausage funnel, fill the casings and tie them off into about 16″ lengths. Do not fill them too tightly as they must have room to expand when they cook. Hang the sausages in a home style smoker and smoke them for abour 1 hour. Do not allow the temperature of the smoker to go above 150 F. Remove the sausages and hang over a stick or dowel. Put the stick in a cool place and position an electric fan so that it will blow directly on the sausages. Allow them to dry for 2 days. They are they ready for use. Place them in the refrigerator, where they will keep well for about a week.

4 lb Ground venison

4 lb Ground pork

2 tb Salt

2 t Black pepper

3/4 t Mace

1/4 t Nutmeg

1/4 t Cloves

1/2 t All-spice

1/2 t Garlic powder

Mix venison and pork together. Add approx. 1/2 cup hot water to meat to gain desired texture for sausage press. Add spices and mix well.

8 Ounces Frozen Puff Pastry

1 Pound Pork Sausage Meat

1 Small Onion — Finely Chopped

1 Pinch Sage

2 Ounces Soft White Bread Crumbs

1 Egg — Beaten

2 Eggs — Hard-boiled

Grease an oblong loaf or cake tin. Roll out thawed pastry into a large oblong about the thickness of a penny. Cut off a piece of pastry to fit top of loaf and reserve. Use remainder to line base and sides of tin.

In a mixing bowl, combine sausagemeat, onion, sage and breadcrumbs. Bind with beaten egg, reserving a little for glazing pastry. Turn mixture into pastry-lined tin and press hard-boiled eggs down in the centre, covering them with sausagemeat.

Put on pastry lid. Trim corners and seal edges. Roll out trimmings and cut decorative “leaves”. Make a small hole in centre of pie to allow steam to escape. Flute edges of pastry. Brush with reserved beaten egg, put pastry leaves in position, and brush these, too. Bake in a pre-heated, hot oven (425 F, gas mark 6) for 10 to 15 minutes until pastry has set. Then reduce heat to moderate (375F gas mark 4) and continue baking for a further 30 minutes. Serve hot with cooked vegetables, or serve cold with salad or pickles.