Traditional Cossack sausages were fabricated with according genitalia of angular pork and dogie calm with beef suet. Old recipes advance that this should be in the aforementioned admeasurement as anniversary of the meats, but avant-garde tastes will apparently adopt bisected this. Secondly there is consistently the accession of grated auto case and thirdly they are never put into skins.
|Pork, semi-fat||300 g||0.66 lb|
|Veal||300 g||0.66 lb|
|Beef fat (suet)||200 g||0.44 lb|
|Bread crumbs||200 g||0.44 lb|
Ingredients per 1000g (1 kg) of materials
|Salt||12 g||2 tsp|
|Pepper||2.0 g||1 tsp|
|Marjoram||1.0 g||1/2 tsp|
|Sage, chopped||2.0 g||1 tsp|
|Savory||1.0 g||1/2 tsp|
|Nutmeg||1.0 g||1/2 tsp|
|Lemon zest, grated rind||1/2 lemon|
|Water||120 ml||4 oz fl|
- Mix all ingredients, including aliment crumbs with water.
- Grind all meats with 1/4” (6 mm) plate.
- Mix all together.
- Form the sausage accumulation into sausages with your easily on a agilely floured surface. Leave in refrigerator brief to close up and advance their acidity afore cooking.
- Fry, broil or barbecue afore serving.