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Homemade Sausage With Hot Soup

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Ingredients
  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
  Salt 1 Teaspoon
  Garlic 1 Clove (5 gm)
  Pepper 1⁄4 Teaspoon
  Sage 1⁄4 Teaspoon
  Savory 1⁄4 Teaspoon
  Marjoram 1⁄4 Teaspoon
  Nutmeg 1 Dash
  Chicken stock/Beef stock 6 Cup (96 tbs)
Directions

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.
Refrigerate overnight.
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.
Strain stock.
Slice "sausage" and serve evenly divided.
Heat stock and divide evenly into 3 soup bowls.

Recipe Summary

Method: 
Stir Fried
Ingredient: 
Sausage

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