This traditional sausage-recipe comes from The Art of Genuine German Cooking (Aechte Deutsche Kochkunst) by Lina Meier, 1922.
|Pork, semi-fat (butt)||1000 g||2.2 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||15 g||2.5 tsp|
|White pepper||1.0 g||½ tsp|
|Thyme, ground||1.0 g||1/3 tsp|
|Cloves, ground||0.5 g||¼ tsp|
- Chop the meat very fine or grind three times, then mix well with spices.
- Stuff into hog casings.
- Cook by frying before serving.
Take 1000 g of the above sausage
Lard 2 Tbsp
Onions, 60 g, 1 small onion
Bouillon, 240 ml, 1 cup
Flour, 8 g,1 Tbsp