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Name: Frankfurter Sausage
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 2
Cuisine: American
Ingredients: 1 Egg white; 1 1/2 ts Sugar; 3/4 lb Lean beef cubed; 1 lb Lean pork cubed; 1 ts coriander Finely ground; 1/4 ts Dried marjoram; 1/4 lb Pork fat cubed; 1/4 c onion Very finely minced; 1 ts Sweet paprika; 1/4 ts Ground mace; 1 ts white pepper Freshly fine ground; 1 ts Salt or to taste; 1/4 c milk; 3 sheep ? or small hog; 1 cl Garlic finely chopped; 1/2 ts Ground mustard seed

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INGREDIENTS

1 Egg white
1 1/2 ts Sugar
3/4 lb Lean beef ; cubed
1 lb Lean pork ; cubed
1 ts coriander ; Finely ground
1/4 ts Dried marjoram
1/4 lb Pork fat ; cubed
1/4 c onion ; Very finely minced
1 ts Sweet paprika
1/4 ts Ground mace
1 ts white pepper ; Freshly fine ground
1 ts Salt ; or to taste
1/4 c milk
3 sheep ? ; or small hog
1 cl Garlic ; finely chopped
1/2 ts Ground mustard seed

INSTRUCTIONS

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: 0-88266-447-8 Typed by Carolyn Shaw From: Michelle Howe Date: 08-13-95

NOTES

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Frankfurter Sausage

1 Egg white
1 1/2 ts Sugar
3/4 lb Lean beef cubed
1 lb Lean pork cubed
1 ts coriander Finely ground
1/4 ts Dried marjoram
1/4 lb Pork fat cubed
1/4 c onion Very finely minced
1 ts Sweet paprika
1/4 ts Ground mace
1 ts white pepper Freshly fine ground
1 ts Salt or to taste
1/4 c milk
3 sheep ? or small hog
1 cl Garlic finely chopped
1/2 ts Ground mustard seed

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: 0-88266-447-8 Typed  by Carolyn Shaw From: Michelle Howe Date: 08-13-95

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Nutrition

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Serving Size: 1 Serving (501g)
Recipe Makes: 2

Calories: 2294
Calories from Fat: 2029 (88%)

Amt Per Serving		% DV

	Total Fat 225.5g	301 %
	Saturated Fat 88.2g	441 %
	Monounsaturated Fat 103.9g
	Polyunsanturated Fat 20.3g
Cholesterol 321.8mg		99 %
Sodium 1568.5mg		54 %
Potassium 952mg		25 %
Total Carbohydrate 17.4g		5 %
	Dietary Fiber 4.1g	17 %
	Sugars, other 13.3g
Protein 47.9g		68 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2294

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