Nick Prochilo
Chef Extraordinaire
This is from the book, "Home Sausage Making"
3 pounds beef chuck
2 pounds potatoes, peeled & diced
1 small onion, chopped
1/2 cup nonfat dry milk
2 TBS kosher salt
2 tsp caraway seed
1 tsp ground allspice
1 tsp fresh ground black pepper
water
1 Grind meat, potatoes & onion through a coarse disk
2 Combine meat mixture, dry milk, salt, caraway seed, allspice and pepper. Mix well using your hands.
3 Add water as needed (up to 1/2 cup) to mositen mixture enough to hold it together. Freeze for 30 minutes.
4 Grind the mixture through coarse disk.
5 Stuff mixture into hog casings, twisting into 5" lengths. Do not seperate links.
6 Add sausage to large pot of boiling salted water. Reduce heat and simmer for 40 minutes.
7 Drain sausage and cut links apart. Refridgerate them covered for up to 3 days. To serve, saute gently in a heavy skillet until golden brown.
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3 pounds beef chuck
2 pounds potatoes, peeled & diced
1 small onion, chopped
1/2 cup nonfat dry milk
2 TBS kosher salt
2 tsp caraway seed
1 tsp ground allspice
1 tsp fresh ground black pepper
water
1 Grind meat, potatoes & onion through a coarse disk
2 Combine meat mixture, dry milk, salt, caraway seed, allspice and pepper. Mix well using your hands.
3 Add water as needed (up to 1/2 cup) to mositen mixture enough to hold it together. Freeze for 30 minutes.
4 Grind the mixture through coarse disk.
5 Stuff mixture into hog casings, twisting into 5" lengths. Do not seperate links.
6 Add sausage to large pot of boiling salted water. Reduce heat and simmer for 40 minutes.
7 Drain sausage and cut links apart. Refridgerate them covered for up to 3 days. To serve, saute gently in a heavy skillet until golden brown.
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