Sausage & Pate' recipes            Return to cookbook

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     Fry out some sausage.  Drain fat. * Add medium cream gravy, 1/4 t Worcestershire sauce, salt and pepper.  The amount of sausage and gravy depends upon the number to be served.  The amount of sausage can be reduced by adding sausage seasoning.

     Serve on homemade biscuits.

 SAUSAGE SEASONING

 8 parts salt                        4 part sage
2 part marjoram                 2 part thyme
1 part white pepper            1 part paprika
1 part ground cardamom    1 part ground mace

             I use 1 t of this mixture for each pound of meat.  A pound of meat is 2 cups.

             After deciding on your favorite seasoning and how much of it to use per pound, you can turn out 3 - 4 pounds of sausage links in a few minutes.

         Grind the meat once with the seasoning sprinkled on as evenly as possible, then a second time with the sausage attachment in place.  Slip all of the casing over the tip and twist and tie the end.  Start feeding the meat into the machine.  As the sausage emerges twist it every few inches and voila - sausage links.

         Even easier than that is to skip the casing and simply make patties.  The best size is about 2 inches in diameter  and 1/4 inch thick.  Both patties and links keep for months in the freezer if well wrapped in double thickness of freezer wrap.

         To cook, simply fry the patties in their own grease.  In the case of sausage links, prick the casing first, simmer in water to cook through, then brown in a little fat.

            HOMEMADE SALAMI

 2 lb. Hamburger                    2 lb. Venison or Beef, ground
1 lb. Pork, ground                  2 ½ tsp. Ground pepper
2 ½ tsp. Mustard seed            2 ½ tsp. Liquid smoke
2 ½ tsp. Black peppercorns    5 round tsp. Morton’s tender-quick salt
2 ½ tsp. Garlic salt

     Kneed all ingredients 5 minutes.  Set in refrigerator and kneed 5 minutes every day for three days.  On forth day roll into three rolls.  Put on a foil lined cookie sheet and bake for 5 hours at 250 degrees.  This can keep a long time in the refrigerator.

 LIVERWURST CHEESE BROIL

 French or Kaiser Rolls - hamburger rolls will also work.

            Liverwurst                Cheddar cheese           
            Onions

 Spread liverwurst on rolls, sprinkle on onions and cover with cheddar cheese.  Place under broiler until cheese is melted. 

 NOTE: Do watch closely for food under a broiler gets done quickly!!