Fried Sausage-German

This traditional sausage-recipe comes from The Art of Genuine German Cooking (Aechte Deutsche Kochkunst) by Lina Meier, 1922.
Pork, semi-fat (butt)1000 g2.2 lb
Ingredients per 1000g (1 kg) of meat
Salt15 g2.5 tsp
White pepper1.0 g½ tsp
Thyme, ground1.0 g1/3 tsp
Cloves, ground0.5 g¼ tsp
  1. Chop the meat very fine or grind three times, then mix well with spices.
  2. Stuff into hog casings.
  3. Cook by frying before serving.

Fried sausage:

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

Fry the sausage slowly in the hot lard until brown, then take it out and put the sliced onion into the same lard, add the flour, brown it, add water and bouillon, salt and pepper and cook. Pour this strained gravy over the sausage and serve.

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