10k Food Recipes

1 1/2 lb Lean pork

8 oz Pork fat, without gristle

1/2 ts Ground allspice

1 ts Salt

1 x Fresh-ground pepper

1 x Pinch dried sage or marjoram

1 oz White breadcrumbs (optional)

1 x Ground ginger, mace, nutmeg

1 x Cloves, cayenne pepper

Mince the meat and fat twice, then mix very well and season. (Fry a teaspoon or so each time to check the flavor until you get it the way you like it.) Add the herbs and breadcrumbs and any spices used. Fill skins as usual.

1 Polish sausage,

-sliced thinly 6 sl Bacon, chopped

1 c Onions, chopped

1/4 c Flour

2 c Chicken stock

1 c Water

4 c Corn

2 c Potatoes, cubed

-(about 1/4″) 1/8 ts White pepper

Red pepper sauce 2 c Milk

2 tb Butter

In a big saucepan, brown the sausage and bacon until bacon is crispy. Remove sausage and bacon with a slotted spoon, and drain on a paper towel. Discard most of the fat; leave enough to cook the onion. Saute onion in reserved fat until tender, about 5 minutes. Gradually stir in the flour. Add stock and water, stirring constantly. Add sausage, bacon, corn, potatoes and white pepper. Add red pepper sauce to taste. Heat to boiling. Reduce heat and simmer, covered, for 15 to 20 minutes. Stir occasionally. Add milk and cook until soup is heated through and potatoes are tender. Top with butter and serve. NOTES: * A rich creamy chowder with corn and sausages — This chowder is a variation on a family recipe from an old roommate of mine. (She makes it without the sausage, and with more water). It goes very well with most 6-8.

: Difficulty: easy. : Time: 10 minutes preparation, 45 minutes cooking. : Precision: approximate measurement OK. : Steve Fritzinger : Computer Consoles Inc., Reston, Virginia, USA : seismo!rlgvax!jsf : Copyright (C) 1986 USENET Community Trust —–

Paprika – dust heavy Salt and pepper to taste 6 Finely chopped onions

10 Cloves garlic finely

Chopped Fresh parsley finely chopped Cover top until green 3 Finely chopped jalapeno

Peppers Cayenne pepper – very Lightly dust 8 ts Cumin

Lemon pepper – dust lightly Celery salt – very lightly Dust 2 tb Sage

7 ds Liquid smoke

3 ts Rosemary

3 ts Thyme

5 ts Oregano

End cuts of bacon or pork 1. Mix 40-50% pork to meat.

2. Mix thoroughly with hands then cook piece before proceeding further.

3. Season to taste and package.

3 lb PORK SHOULDER

1/4 c MINCED ONION

4 ts SAGE

1/2 ts SAVORY

3 ts SALT

1 c CHOPPED PARSLEY

1/2 ts CHERVIL

1/8 ts MARJORAM

1 ea DASH ALLSPICE

6 ts WATER

1 ea EGG

3 ts SHORTENING

CHILL PORK FOR ABOUT 20 MINUTES (MAKES GRINDING EASIER). COMBINE ALL INGREDIENTS EXCEPT FOR THE WATER AND EGG. SPRINKLE MIX OVER THE PORK. GRIND PORK. ADD WATER AND EGG. MIX IN MIXER WITH FLAT BEATER FOR 1 MINUTE ON STIR SPEED. REFRIGERATE UNTIL READY TO USE.

5 lb Coarse Ground Pork Butt

3 t Fennel seed

2 t White Pepper

1 1/2 t Sage Leaves

5 Cloves pressed garlic

3 t Salt

1 c White wine

Combine all ingredients, mix well and stuff into hog casing or make patties.

1/2 lb Italian sausage – spicy

2 tb Olive oil

2 Onions; cook, cut in wedges

1 lg Garlic clove; minced

1 tb Fresh rosemary; chopped

1 tb Fresh thyme; chopped

6 Carrots; in chunks

3 Baking potatoes; peel,chunk

3 c Tomatoes, ripe, chopped

Salt Pepper Parsley; chopped Preparation time = 20 minutes (plus 45 minutes simmering) Ripe tomatoes may be replaced with 3 14-oz cans of tomatoes – drained and chopped. 1. Slit sausages skins lengthwise with a knife tip. Remove sausage meat

and “pinch” into small meatballs. 2. Over medium heat in a large skillet or heavy-bottomed saucepan, heat

olive oil. Add sausage and onions; cook for 10 minutes or until nicely browned, stirring frequently as you prepare carrots and potatoes. 3. Stir in garlic, rosemary and thyme. Add carrots, potatoes and tomatoes.

Let mixture come to a slow boil. Stir, adjust heat to simmer, cover and cook for 45 minutes or until vegetables are very tender, stirring once or twice. Check the liquid occasionally and, if necessary, add up to 1/4 cup boiling water. 4. Season to taste with salt and pepper. Sprinkle each portion with

chopped parsley, if desired.

4 lb Ground venison

4 lb Ground pork

2 tb Salt

1 tb Black pepper

1/2 Clove garlic

Again mix the venison and the pork, and add water. Finally add the spices and mix well.

5 lb Course ground pork butt

1 tb Salt

1 tb Course black pepper

5 Cloves pressed garlic

1 ts Fennel seeds

1 ts Anise seed

1 c Cold water

Add 1 tbsp. crushed hot pepper for hotter style sausage. Combine all ingredients, mix well and stuff into hog casing or make patties.

4 lb Pork butt

1 lb Beef stew meat

2 T Pepper, black; coarse ground

1 T Marjoram leaves

8 Garlic clove; pressed

1/4 ts Allspice

3 1/2 ts Salt

1 c ;Water

Grind pork and beef very coarsely. Combine all ingredients, mix well and stuff into hog casing or make patties.

The Sausage Making Cookbook, by Jerry Predika Collection of Clarence Fontish

1 pound smoked Polish sausage — cut in 1/4″ slices

1/4 cup sliced green onions

2/3 cup sliced celery

1 can (4 oz.) mushroom stems and pieces

1 1/2 cups boiling water

1/4 teaspoon salt

1/4 teaspoon pepper

2 envelopes individual tomato soup mix

1 Tablespoon Worcestershire sauce

1 1/2 cups instant rice

Combine smoked Polish sausage, onion and celery in large skillet. Cook over low heat until vegetables are tender-crisp. Add mushrooms, water, salt, pepper, soup mix and Worcestershire sauce. Heat until bubbling, add rice, stir and cover. Remove from heat and let stand 10 to 15 minutes. Serves 6.