Filling Sausage Recipe
Yield: 1 RecipeRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.05
Directions:
Sausage meat should be finely ground, as it keeps and holds together
better. Beef alone, or pork alone can be used, but better two-thirds fat
and lean pork, and one-third beef. Vary the seasoning by using pepper,
onions, sage, nutmeg or cloves--the latter two are not very common. For
filling the skins a piece of bone 2 or 3 inches long is most serviceable,
but a piece of tin, shaped into a funnel, smallest end a trifle smaller
than skins, will do very nicely. Insert this funnel into one end, hold in
left hand, and proceed to fill, using the thumb to force the meat down.
Prick the casings often with a hatpin, to let out any air. To have a change
make some with cooked barley and with potato (raw), finely choppped or
ground. Use the proportion of 1/4 of barley or potatoes. This is fine.
Source: Twentieth Century Cookbook, 1921
Title: Five-Spice Broiled Pork Chops
Categories: Meat, Chinese, Main dish
Yield: 2 Servings
1/2 ts Black pepper
1/4 ts Chinese five spice
4 ea Pork chops, 1/2" thick
4 ts Sesame oil
1 ea Green onion, slivered
1 x Worcestershire sauce
Combine pepper and five spice in small bowl. Brush each pork chop with
sesame oil, then sprinkle with five spice mixture. Set aside for ten
minutes. Place pork chops on rack in a broiling pan (or on the grill).
Broil 3 inches below heat, turning once, for 4 minutes on each side or
until meat near bone is no longer pink in the center. Sprinkle with green
onion and Worcestershire sauce.
Source from luhu.jp
better. Beef alone, or pork alone can be used, but better two-thirds fat
and lean pork, and one-third beef. Vary the seasoning by using pepper,
onions, sage, nutmeg or cloves--the latter two are not very common. For
filling the skins a piece of bone 2 or 3 inches long is most serviceable,
but a piece of tin, shaped into a funnel, smallest end a trifle smaller
than skins, will do very nicely. Insert this funnel into one end, hold in
left hand, and proceed to fill, using the thumb to force the meat down.
Prick the casings often with a hatpin, to let out any air. To have a change
make some with cooked barley and with potato (raw), finely choppped or
ground. Use the proportion of 1/4 of barley or potatoes. This is fine.
Source: Twentieth Century Cookbook, 1921
Title: Five-Spice Broiled Pork Chops
Categories: Meat, Chinese, Main dish
Yield: 2 Servings
1/2 ts Black pepper
1/4 ts Chinese five spice
4 ea Pork chops, 1/2" thick
4 ts Sesame oil
1 ea Green onion, slivered
1 x Worcestershire sauce
Combine pepper and five spice in small bowl. Brush each pork chop with
sesame oil, then sprinkle with five spice mixture. Set aside for ten
minutes. Place pork chops on rack in a broiling pan (or on the grill).
Broil 3 inches below heat, turning once, for 4 minutes on each side or
until meat near bone is no longer pink in the center. Sprinkle with green
onion and Worcestershire sauce.
Source from luhu.jp