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 pork||500 g||1.10 lb|
|Back fat, hard fat trimmings or fat pork||500 g||1.10 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||15 g||2-1/2 tsp|
|White pepper||1.0 g||1/2 tsp|
- 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.
- 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.
- 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.