Pork Sausage with Flour
American pork sausage with potato flour. Abacus abrade or starch to sausages is absolutely common, however, to access best arrangement and acidity potato abrade and potato starch should be selected.
|Pork trimmings||900 g||1.98 lb|
|Potato flour||50 g||0.11 lb|
|Onion||50 g||0.11 lb|
Ingredients per 1000g (1 kg) of materials
|Salt||16 g||2.5 tsp|
|Pepper||2.0 g||1 tsp|
|Marjoram||1.0 g||1/2 tsp|
|Garlic||3.5 g||1 clove|
|Water||90 ml||3 oz fl|
- Remove sinews from meat and cut meat into baby pieces.
- Combine abrade with alkali and spices and mix with water. Add meat and mix together.
- Grind the sausage accumulation with 1/8” (3 mm) plate.
- Stuff into 32-36 mm hog casings.
- Cook afore serving.