Pork Sausage with Flour
American pork sausage with potato flour. Adding flour or starch to sausages is quite common, however, to obtain best texture and flavor potato flour and potato starch should be selected.
|Pork trimmings||900 g||1.98 lb|
|Potato flour||50 g||0.11 lb|
|Onion||50 g||0.11 lb|
Ingredients per 1000g (1 kg) of materials
|Salt||16 g||2.5 tsp|
|Pepper||2.0 g||1 tsp|
|Marjoram||1.0 g||1/2 tsp|
|Garlic||3.5 g||1 clove|
|Water||90 ml||3 oz fl|
- Remove sinews from meat and cut meat into small pieces.
- Combine flour with salt and spices and mix with water. Add meat and mix together.
- Grind the sausage mass with 1/8” (3 mm) plate.
- Stuff into 32-36 mm hog casings.
- Cook before serving.