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  Added: Mar 09, 2007  •  Visited (501)  •  Print version Print this recipe (41)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Boiled - Beef Sausage
What You Need:
  • 2 three-foot lengths of hog sausage casing
  • 6 cups leftover Creole boiled beef, coarsely chopped
  • ½ pound lean boneless pork, cut into small chunks
  • ½ pound fresh pork fat
  • ½ cup beef stock, fresh or canned
  • ¼ cup dry sherry
  • ¼ cup finely chopped fresh parsley, preferably the flat-leaf Italian variety
  • 2 teaspoons finely chopped garlic
  • ½ teaspoon ground allspice
  • ½ teaspoon ground hot red pepper (cayenne)
  • 1 teaspoon salt

  • How To Cook:
    1. Place the sausage casing in a bowl, pour in enough warm water to cover it by 1inch, and soak 2 or 3 hours, until the casing is soft and pliable.

    2. Put the boiled beef, pork and pork fat through the coarsest blade of a food grinder and transfer the mixture to a bowl. Add the beef stock, sherry, parsley, garlic, allspice, red pepper and salt.

    3. Knead the ingredients vigorously together with both hands, then beat with a wooden spoon until the mixture is smooth and fluffy.

    4. Wash the sausage casing thoroughly but gently under cold, slowly running water to remove all traces of the salt in which it was preserved. Hold one end securely around the faucet and let the cold water run through to rinse the inside of the casing.

    5. To make each sausage, tie a knot about 3 inches from the end of one length of casing. Fit the open end snugly over the funnel (or "horn") on the sausage-making attachment of a meat grinder.

    6. Then ease the rest of the casing up onto the funnel, squeezing it together like the folds of an accordion. Spoon the meat mixture into the mouth of the funnel and, with a wooden pestle, push it through into the casing.

    7. As you fill it, the casing will expand and gradually ease away from the funnel in a coil. Fill the casing to within an inch or so of the open end; do not stuff it too tight or it may burst.

    8. Slip the casing off the funnel and knot the open end. If you do not cook the sausages immediately, you may refrigerate them safely for 5 or 6 days.

        Before cooking a sausage, prick the casing in five or six places with the point of a skewer or a small knife. Coil the sausage in concentric circles in a heavy 10- to 12-inch skillet and pour in enough water to cover it completely.
        Bring to a simmer over moderate heat, then simmer uncovered for about 20 minutes, or until the liquid in the pan has evaporated and only the fat given up by the sausage remains.
        Add 3 tablespoons of vegetable oil or 2 tablespoons of oil and 1 tablespoon of butter to the skillet and reduce the heat to low. Turning the sausage once or twice with tongs, fry for about 10 minutes, or until it is brown on both sides.
    To Make: sausages, each about 30 inches long
    This recipe is also available in:
    Cuisine » Americas » Creole
    Main Ingredient » Meat & Poultry » Beef
    Main Ingredient » Meat & Poultry » Pork
    Dish » Appetizers


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