Fried Sausage-German

This acceptable sausage-recipe comes from The Art of 18-carat German Affable (Aechte Deutsche Kochkunst) by Lina Meier, 1922.
MeatsMetricUS
Pork, semi-fat (butt)1000 g2.2 lb
Ingredients per 1000g (1 kg) of meat
Salt15 g2.5 tsp
White pepper1.0 g½ tsp
Thyme, ground1.0 g1/3 tsp
Cloves, ground0.5 g¼ tsp
Instructions
  1. Chop the meat actual accomplished or bullwork three times, again mix able-bodied with spices.
  2. Stuff into hog casings.
  3. Cook by frying afore serving.
Notes

Fried sausage:

Take 1000 g of the aloft sausage
Lard 2 Tbsp
Onions, 60 g, 1 baby onion
Bouillon, 240 ml, 1 cup
Flour, 8 g,1 Tbsp

Fry the sausage boring in the hot drip until brown, again booty it out and put the broken onion into the aforementioned lard, add the flour, amber it, add baptize and bouillon, alkali and pepper and cook. Cascade this artificial gravy over the sausage and serve.

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