Text 9791, 80 rader
Skriven 2008-06-29 22:10:00 av JOAN MACDIARMID (1:123/140)
     Kommentar till en text av BJöRN FORSSTRöM
Ärende: Sausage for BBQ
=======================
 Hi, Björn,

 BF> A test here on 15 different <subj> showed that some of them only
 BF> contained 40% meat. The rest was potatoe and water.
 BF> The best contained 83% meat.

 I think that must be a Swedish theme for sausage! I was
 born in Muskegon, Michigan, which has a significant
 Swedish presence. My family moved elsewhere but my
 grandmother lived there, so we visited often. On one
 summer visit I saw an ad for "Swedish Potato Sausages"
 so I cajoled my mother into buying a little and cookng
 it up for us to try. It's been a long time, but I
 don't think they had much in them BUT potatoes, other
 than being stuffed into natural casings. Strange to me.
 I am not familiar with sausages containing potato
 at all. As you are relatively new here, I will post
 my only unique sausage recipe, though it is not
 suitable for BBQ at all. It's a frypan sausage.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Liver Sausage
 Categories: Sausage, Pork, Breakfast
      Yield: 2 Loafpans

      2 lb Pork liver
      1 lb Fat pork or pork fat
      7 c  Water
      2 T  Salt (heaping tablespoons)
      1 T  Black pepper (heaping T)
      1 T  Ground cloves (heaping T)
      2 lb Graham (whole wheat) flour
           -OR graham and buckwheat or
           -cornmeal* mixed

     Cook the pork liver and pork fat pieces in 7 cups of water. Keep
  the cooking water, and make up to volume if deemed necessary (my Mom
  doesn't bother making up the volume). Put the meat and fat through a
  grinder, then add the salt, pepper. cloves and flours/meal. [*NOTE:
  my family has settled on 1 lb. of graham flour and 1 lb. of cornmeal
  for the desired texture and flavor, I don't even know where to get
  buckwheat flour! J.M.] Add back most of the cooking water, NOW making
  up volume if necessary, to get a thickish paste. Cook this slowly on
  a pan on the stove until thoroughly heated through, spoon into
  loafpans and press to pack down well. [I do cook the stuff a while in
  a pan on the stove, but the stuff tends to stick to the pan bottom,
  so after heating through well, I packed the paste into loafpans and
  then baked at 275 degrees F for about 1 hour to set and thicken up.
  J.M.] Cool and store your loaf sausages.

  TO SERVE: Slice the liver sausage from the loaves into pieces about
  1/4 to 3/8-in thick (careful, it may be a little crumbly!) Since the
  sausage is really not very fat (the one pound of fat is in with 2
  pounds of liver, 2 pounds of grain products and a fair amount of
  water), you need to heat some cooking fat like vegetable shortening
  in a frying pan (enough to sizzle the slices, not just for non-stick
  properties...don't use a spray of Pam!) and slide the slices gently
  into the pan. Brown gently on both sides, then serve on buttered
  toast with some jelly or preserves (grape or raspberry are
  recommended!) (Layers: toast, butter, jelly, THEN sausage slice(s)).

  This is a recipe I got from my mother, who got it from her mother, and
  before that, I don't know the origin. My grandmother was from a Dutch
  family in Michigan. There might be a relationship with the
  Pennsylvania Dutch recipes for Scrapple, but it is different from
  most Scrapples I have read recipes for. Anyway, I like this for a
  breakfast on a cold morning! Joan MacDiarmid

MMMMM

 So, now you have one of my family's treasures! Of course
 you might not like this at all. I do.

 Joan


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