Text 299, 68 rader
Skriven 2010-08-17 14:55:30 av bill swisher (1:124/311)
     Kommentar till en text av Glen Jamieson
Ärende: Re: WHISKY JACKS  00816
===============================
Glen Jamieson wrote:

> Has something happened to America, or is Australia to blame?

Now you've done it!  You owe me for the co-pay my health insurance wouldn't
cover when I bit my tongue.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Blood Sausage (Kiszka)
 Categories: Meats
      Yield: 1 servings

MMMMM----------------FROM: GREAT SAUSAGE RECIPES---------------------
           Ingredients for 100 lbs.
      2 lb Salt
      5 oz Onion powder
      5 oz Coarse black pepper
      2 oz Marjoram
  1 1/2 oz Ground allspice
      1 ga Beef blood
      4 oz Cure
     50 lb Pork snouts
     20 lb Pork tongues
     10 lb Pork skins
     20 lb Buckwheat groats or barley

MMMMM------------------PROCESSING AND GRINDING-----------------------
           Ingredients for 10 lbs.
      6 tb Salt
      2 tb Onion powder
      2 ts Coarse black pepper
      1 ea Heaping tsp. marjoram
      1 tb Allspice
      1 lb Beef blood (1 pint)
    1/2 ts Cure
           Meat in Pounds

  All meats must be cooked for at least 2 hours and then cooled.
  Grind all the meats thru 3/16" grinder plate.
  Buckwheat groats or barley shall be placed in a container and
  covered with hot boiling water for at least 2 hours.  Be sure you
  place a cover on the container to prevent too much heat from
  escaping. (You may cook either of these items until the volume is
  doubled.)  Remove and let cool.  After all the meats and groats have
  cooled, place in a mixer and add all seasonings, blood, and mix well.
  Stuff into beef bungs or beef middles.  Blood sausage is then cooked
  in 160 degree F water until the internal temperature reaches 152
  degrees F.  Remove from cooker and shower with cool water until the
  internal temperature is reduced to 110 degrees F, remove to cooler
  for at least 24 hours. Note:  Since there always seems to be some
  breakage in the sausage business, you may add whatever broken sausage
  you have to the above formula.  This blood sausage is spiced quite
  heavy and will cover up most other spices.  You may add up to 5 lbs.
  of broken sausage to a 100 lb. formula.
  Shared By: Pat Stockett
  Courtesy of Shareware RECIPE CLIPPER 1.1

MMMMM


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