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Tri-colored Sausages

Page history last edited by Chuck Ehlschlaeger 9 years, 9 months ago

Tri-colored Sausages

Ingredients White Sausages

  • One pound ground meat, pork shoulder will provide a whiter sausage than beef
  • 3 cloves garlic, minced
  • 3 medium onions, minced
  • 1 tsp mustard 
  • pinch of sea salt 
  • a small subset of a package of hog casings (a typical package from butcher will do about 10-20 pounds of meat)

Ingredients Green Sausages

  • 1/2 pound ground pork shoulder
  • 1/2 pound bacon, ground
  • 2 cups spinach, with stems removed, blanched and finely chopped
  • 2 cloves garlic, minced
  • pinch of sea salt 
  • a small subset of a package of hog casings (a typical package from butcher will do about 10-20 pounds of meat)

Ingredients Red Sausages

  • One pound ground meat
  • 3 cloves garlic, minced
  • 1 cup red cabbage, minced
  • (optional) 3 tbsp red wine vinegar
  • 2 tsp black pepper 
  • 1 tsp mustard 
  • pinch of sea salt 
  • a small subset of a package of hog casings (a typical package from butcher will do about 10-20 pounds of meat)

Instructions

  • For each type of sausage, mix all ingredients together
  • Extrude mix into hog casings, placing pin holes every inch or two to let air out
  • boil sausage for 20 minutes
  • (optional) brown sausage on greased pan before serving 

Notes

  • Heating red cabbage too long will change its color from red to blue (http://www.sciencedaily.com/videos/2009/0112-chemistry_of_cooking.htm). Adding red wine vinegar to the mix will increase the acidity of the mix, keeping the red cabbage redder during cooking.
  • At the 28 August 2010 feast, hamburger was used instead of ground pork for the green sausages. They would have been better with the pork shoulder.
  • A food processor to minced, or even pureed, is ideal for these recipes. A kitchen aid mixer with sausage making attachment could not handle hand minced red sausage mix.
  • For even redder or greener sausages increase the proportion of cabbage or spinach to meat than the above amounts.

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