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Homemade Sausage With Onions

sausage, ukrainian

2 lb pork
1 lb fat salt pork
8 centiliter garlic
8 peppercorns
3 teaspoon salt

Run the all the pork and 1/2 pound of the salt pork through the coarse plate of the mincer. Run the remaining 1/2 pound salt pork through the fine plate of the mincer. Mix the two ground meat mixtures together. Grind the garlic and add to the mixture, along with the peppercorns (coarsely cracked) and the salt. Stuff the sausage skins and refrigerate for 5 to 6 hours. Prick sausage skin in several spots with a fork and saute in a little fat with onion. For prolonged storage, put sausage into enamelled or ceramic dish and cover with melted lard. http://sprat.gu.kiev.ua/kitchen/ukr.phpl Edited and MM format by Dave Sacerdote From: Jr Byers Date: 27 Mar 97 National Cooking Echo Ä

Yield: 3 pounds

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