Homemade Sausage With Hot Soup
|Cooked pork||18 Ounce, cut into 2 inch pieces|
|Enriched white bread slices||1 1⁄2|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Shallots/Onion||1 1⁄2 Ounce|
|Garlic||1 Clove (5 gm)|
|Chicken stock/Beef stock||6 Cup (96 tbs)|
Combine all ingredients except stock and put through food grinder or grind in food processor.
Blend well and form into a loaf on a piece of cheesecloth.
Wrap loaf in the cheesecloth and twist ends to seal.
Secure with string.
Place in pot or fish poacher with ends of cheesecloth at edge of pot.
Add stock and poach about 50 minutes.
Remove "sausage" from stock; refrigerate.
Slice "sausage" and serve evenly divided.
Heat stock and divide evenly into 3 soup bowls.