GERMAN SAUSAGE
If you like a good basic German Wurst, this is it, great on the grill either stuffed in hog casings or as patties.
Provided by philamd
Categories Pork
Time 1h15m
Yield 10 1/4 lb patties
Number Of Ingredients 10
Steps:
- Cut the meat (and fat, if necessary) into chunks. Spread out on a pie pan or cookie sheet and place in the freezer to chill (not long enough to freeze, just long enough to become firm).
- Grind the meat and fat together twice, using a coarse blade.
- Add the spices to the meat and fat mixture and knead it in thoroughly.
- Cover and refrigerate at least a couple of hours or overnight.
- The sausage can be stuffed into prepared casings or formed into patties or appropriate bulk portions and refrigerated for up to 3 days before use after which any remaining should be frozen.
Nutrition Facts : Calories 254.9, Fat 17.9, SaturatedFat 6.2, Cholesterol 74.8, Sodium 534.8, Carbohydrate 0.7, Fiber 0.3, Sugar 0.1, Protein 21.4
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