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  Added: Jul 19, 2006  •  Visited (679)  •  Print version Print this recipe (25)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Cold Beef, Ham And Shrimp Sausage
(Carne Fiambre)
What You Need:
  • ½ pound raw shrimp
  • 1 pound lean ground beef, preferably ground round
  • ¼ pound lean boneless ham, coarsely chopped (about 1 cup)
  • ½ cup finely chopped onions
  • 2 teaspoons finely chopped garlic
  • 1 egg, plus 1 egg, well beaten
  • 1 cup coarsely crumbled saltine crackers, crushed with a rolling pin or broken into bits
  • 1 tablespoon finely chopped fresh hot chilies
  • 3 teaspoons salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup fresh green peas (about ½ pound before shelling), or ½ cup frozen green peas, thoroughly defrosted
  • 1 large onion, peeled and thinly sliced
  • 1 medium-sized bay leaf

  • How To Cook:
    1. Shell the shrimp. Devein them by making a shallow incision down their backs with a small, sharp knife and lifting out the black or white intestinal vein with the point of the knife. Chop the shrimp coarsely.

    2. Put the shrimp, beef, ham, chopped onions and garlic twice through the finest blade of a meat grinder; or have your butcher grind the beef and ham together, then chop the shrimp, onions and garlic very fine yourself and combine them in a deep bowl.

    3. Add the unbeaten egg, 3 tablespoons of the cracker crumbs, the hot chilies, salt and pepper, and knead vigorously with your hands or beat with a wooden spoon until the mixture is smooth and fluffy. Lightly fold in the peas.

    4. Scatter the remaining cracker crumbs evenly on wax paper and pour the beaten egg into a large shallow baking dish. Shape the meat mixture into a cylinder about 10 inches long and 3 inches in diameter, and gently roll the cylinder in the crumbs. When the meat is coated on all sides, roll it in the beaten egg and then again in the crumbs.

    5. Center the cylinder of meat on a double thickness of cheesecloth about 20 inches long. Wrap the long sides of the cheesecloth over the meat, en-closing it completely and patting the cylinder into a smooth sausage like shape.

    6. Then twist the ends tightly and tie them securely with kitchen cord. In a heavy casserole large enough to hold the meat sausage comfortably, bring 3 quarts of water to a boil over high heat.

    7. Drop in the sliced onion and the bay leaf, and gently lower the sausage into the water. The water should cover the meat by at least 1 inch; if necessary add more boiling water.

    8. Bring to a boil again, reduce the heat to low, cover tightly and cook for about 1¼ hours, or until the cylinder is very firm to the touch. (Add more boiling water if necessary to keep the sausage covered throughout its cooking period.)

    9. Using the ends of the cheesecloth as handles, lift the sausage from the casserole and lay it on a large board or table. Let it cool to room temperature, then remove the sausage from the cheesecloth.

    10. To serve, cut the sausage crosswise into ¼-inch-thickslices and arrange them on a platter. "Carne Fiambre" is traditionally served as a cold meat course or as a luncheon dish, and may be accompanied by pickled cucumbers, sliced tomatoes and lettuce.

    To Make: one 10-inch-long sausage
    This recipe is also available in:
    Cuisine » Americas » Dominican Republic
    Main Ingredient » Meat & Poultry » Beef
    Main Ingredient » Meat & Poultry » Ham
    Main Ingredient » Shellfish » Shrimps
    Dish » Appetizers


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