| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 10 x ca. 450 g | Deer meat, lean |
| 10 x ca. 450 g | Pork, fresh, lean |
| 3 x ca. 30 g | water |
| 1 x ca. 30 g | black Pepper |
| 3/4 x ca. 30 g | Ginger ground |
| 1 1/4 x ca. 30 g | nutmeg |
| 1/2 x ca. 30 g | allspice |
| 1/2 x ca. 30 g | paprika |
| 2 Teelöffel | garlic powdered |
| 12 x ca. 30 g | salt |
| 1/2 x ca. 450 g | milk dried |
| 2 1/2 Teelöffel | Liquid Smoke |
|
Grind together the two meats, mix thoroughly. Add measured water. Mix spices thoroughly and mix well into meat mixture. If sausage is to be smoked, omit the liquid smoke. You may stuff sausage into casings, making 6-8" links, or make into patties for freezing.
To cook, place in a frying pan with a cover, adding water to the 1/3 mark on the sausage. Boil for 15 minutes covered, then remove. Drain most of the fat from the pan; replace sausage and brown. Make gravy in pan after sausage done.
|
|
Anmerkungen zum Rezept:
|
