Frankfurter Sausage
By: Anonymous
Published: Friday, February 12, 2010 - 2:15am

Ingredients




3 Feet sheep or small hog casings
1 pound Lean pork, cubed
pound Lean beef, cubed
pound Pork fat, cubed
cup Very finely minced onion
1 cl Garlic, finely chopped
1 teaspoon Finely ground coriander
teaspoon Dried marjoram
teaspoon Ground mace
teaspoon Ground mustard seed
1 teaspoon Sweet paprika
1 teaspoon Freshly fine ground white pepper
1 Egg white
teaspoon Sugar
1 teaspoon Salt, or to taste
cup Milk

Preparation

1 Make a puree of the onion, garlic, coriander, marjoram, mace, mustard seed, and paprika. Add the pepper, egg white, sugar. salt and milk and mix thoroughly. Grind the pork, beef and fat cubes through the fine blade separately. Mix together and grind again. Mix the seasonings into the meat mixture with your hands. Chill the mixture for half and hour, then run thru the fine blade once more. Prepare casings, stuff and twist off into 6" links. Parboil, without separating, in g 2 By Carolyn Shaw