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.

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
  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.

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