Tomato Sausage

Tomato sausage is fabricated from pork and dogie and it derives its acidity from tomatoes. Cracker meal or aliment crumbs are acclimated as fillers and a lot of sausage can be fabricated from a few pounds of meat.

lean pork700 g1.54 lb.
fat pork: aback fat, jowls, belly100 g0.22 lb.
veal or beef200 g0.44 lb.
Ingredients per 1000g (1 kg) of meat
salt18 g3 tsp.
pepper3.0 g1½ tsp.
sugar5.0 g1 tsp.
nutmeg2.0 g1 tsp.
ginger1.0 g½ tsp.
cracker meal65 g2.3 oz.
canned tomatoes200 g7 oz.
cold water135 ml3.5 oz fl
  1. Grind all meat through 3/16” bowl (5 mm).
  2. Mix all capacity with arena meat in a aliment processor, abacus 1 cup algid water. If no processor is available, refreeze meats and bullwork afresh through 1/8” (3 mm) plate. Again mix aggregate together.
  3. Stuff into 26-28 mm collagen, hog or sheep casings and anatomy 5” (12 cm) continued links.
  4. Store in a refrigerator or benumb for after use.
  5. Cook afore serving.
The acidity comes from tomatoes so don’t overpower with spices.
Cracker meal: burst or burst absurd that are either acclimated as topping or as breading. May be commissioned with aliment crumbs.

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