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 pork||500 g||1.10 lb|
|Back fat, adamantine fat trimmings or fat pork||500 g||1.10 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||15 g||2-1/2 tsp|
|White pepper||1.0 g||1/2 tsp|
- 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.
- 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.
- 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.