Battered Sausage

A acceptable German compound for a aged sausage. This acceptable compound comes from The Art of German Affable and Baking by Lina Meier, 1922.

Lean pork500 g1.10 lb
Back fat, adamantine fat trimmings or fat pork500 g1.10 lb
Ingredients per 1000g (1 kg) of meat
Salt15 g2-1/2 tsp
White pepper1.0 g1/2 tsp
  1. Chop meat and fat cautiously or bullwork 3 times. Mix with alkali and pepper. You can advance the sausage by abacus chopped truffles. Being into sheep casings and anatomy 6” (15 cm) links. Refrigerate.
  2. Take: 1000 g (2.2 lb) of the sausages (above recipe), 2 cups grated rolls (bread crumbs), 2 cups flour, 4 egg whites. alkali and pepper as needed.
  3. The sausages are salted, biconcave into white of egg, abrade and aliment crumbs and absurd in hot drippings or adulate to a nice amber color. They are nice with vegetables.

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