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Prep Time: 15 Minutes Cook Time: 65 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Ingredients:
1 pound(s) pork, such as shoulder |
8 ounce(s) chuck steak |
4 ounce(s) salt pork |
2 eggs beaten |
2 tablespoon(s) peperivka or pepper vodka |
1/2 teaspoon(s) allspice ground |
1 teaspoon(s) salt |
7 1/2 cup(s) chicken stock fresh parsley, to garnish mashed potatoes, to serve |
Directions:
1. Grind meats and salt pork together, using the coarse blade of a grinder, then grind half the mixture again this time using a fine blade.
2. Combine both mixtures with the eggs, peperivka, allspice and salt. Check the seasoning by frying a small piece of the mixture, then tasting it. Adjust if necessary.
3. Form the meat mixture into 2 sausages, about 8 inches long. Wrap in double buttered muslin and tie securely with string.
4. Bring the stock to a gentle simmer in a large pan. Add the sausages and simmer gently, turning frequently, for 35-40 minutes or until the juices run clear when the sausages are pierced with a fine skewer.
5. Leave the sausages in the stock for 20 minutes, then remove and let cool. Remove the muslin and saute the sausages in oil to brown them. Garnish with parley and serve with mashed potatoes, topped with butter.
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