Recipe - Frankfurter Sausage

3 Feet sheep or small hog
casings
1 pound Lean pork, cubed
Three fourths pound Lean beef, cubed
One fourth pound Pork fat, cubed
One fourth cup Very finely minced onion
1 cl Garlic, finely chopped
1 teaspoon Finely ground coriander
One fourth teaspoon Dried marjoram
One fourth teaspoon Ground mace
One half teaspoon Ground mustard seed
1 teaspoon Sweet paprika
1 teaspoon Freshly fine ground white
pepper
1 Egg white
1 One half teaspoon Sugar
1 teaspoon Salt, or to taste
One fourth cup Milk

Make a puree of the onion, garlic, coriander, marjoram, mace, mustard seed,
and paprika. Add the pepper, egg white, sugar. salt and milk and mix
thoroughly. Grind the pork, beef and fat cubes through the fine blade
separately. Mix together and grind again. Mix the seasonings into the meat
mixture with your hands. Chill the mixture for half and hour, then run thru
the fine blade once more. Prepare casings, stuff and twist off into 6"
links. Parboil, without separating, in gently simmering water, fo r20
minutes. Place in a bowl of ice water and chill thoroughly. Remove, pat
dry, and refrigerate. Because they are precooked, they can be refrigerated
up to a week or they can be frozen.

Source: Home Sausage Making by Charles G. Reavis ISBN: 0882664478 Typed
by Carolyn Shaw From: Michelle Howe Date: 081395