Battered Sausage

A traditional German recipe for a battered sausage. This traditional recipe comes from The Art of German Cooking and Baking by Lina Meier, 1922.

MeatsMetricUS
Lean pork500 g1.10 lb
Back fat, hard fat trimmings or fat pork500 g1.10 lb
Ingredients per 1000g (1 kg) of meat
Salt15 g2-1/2 tsp
White pepper1.0 g1/2 tsp
Instructions
  1. Chop meat and fat finely or grind 3 times. Mix with salt and pepper. You can improve the sausage by adding chopped truffles. Stuff into sheep casings and form 6” (15 cm) links. Refrigerate.
  2. Take: 1000 g (2.2 lb) of the sausages (above recipe), 2 cups grated rolls (bread crumbs), 2 cups flour, 4 egg whites. salt and pepper as needed.
  3. The sausages are salted, dipped into white of egg, flour and bread crumbs and fried in hot drippings or butter to a nice brown color. They are nice with vegetables.

Available from Amazon

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs