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.

MaterialsMetricUS
Pork trimmings900 g1.98 lb
Potato flour50 g0.11 lb
Onion50 g0.11 lb
Ingredients per 1000g (1 kg) of materials
Salt16 g2.5 tsp
Pepper2.0 g1 tsp
Marjoram1.0 g1/2 tsp
Garlic3.5 g1 clove
Water90 ml3 oz fl
Instructions
  1. Remove sinews from meat and cut meat into baby pieces.
  2. Combine abrade with alkali and spices and mix with water. Add meat and mix together.
  3. Grind the sausage accumulation with 1/8” (3 mm) plate.
  4. Stuff into 32-36 mm hog casings.
  5. Refrigerate.
  6. Cook afore serving.

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