Title: German Sausages
Categories: Sausage Australian Meat Preserve
Yield: 1 Servings

2 1/3	kg	Pork, lean
450	g	Suet
1 3/8	kg	Steak
900	g	Tongue, if available.
60	g	Pepper, black
		Saltpetre
140	g	Salt
260	ml	Claret
		Casings

Pass the meats twice through a mincer. Season with the black pepper, a little saltpetre, salt and 2 glasses of claret, and let it stand in a cool place for 3 to 4 hours.

Fill some prepared skins through the mincing machine, making sure they are quite full, and each no longer that half a metre [20 inches]; tie at each end, and hang up in the chimney in the smoke for 10 to 12 days.

from THE TRADITION OF AUSTRALIAN COOKING by ANNE GOLLAN typed by KEVIN JCJD SYMONS

From: Kevin Jcjd Symons Date: 09 Feb 98

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