Battered Sausage

A traditional German recipe for a battered sausage. This traditional recipe comes from The Art of German Cooking and Baking by Lina Meier, 1922.

Calories: 250
Servings: 20
Prep time: 30 minutes
Cook time: 20 minutes
Nutritional information
MeatsMetricUS
Lean pork500 g1.10 lb
Back fat, hard fat trimmings or fat pork500 g1.10 lb
Ingredients per 1000g (1 kg) of meat
Salt15 g2-1/2 tsp
White pepper1.0 g1/2 tsp
Instructions
  1. Chop meat and fat finely or grind 3 times. Mix with salt and pepper. You can improve the sausage by adding chopped truffles. Stuff into sheep casings and form 6” (15 cm) links. Refrigerate.
  2. Take: 1000 g (2.2 lb) of the sausages (above recipe), 2 cups grated rolls (bread crumbs), 2 cups flour, 4 egg whites. salt and pepper as needed.
  3. The sausages are salted, dipped into white of egg, flour and bread crumbs and fried in hot drippings or butter to a nice brown color. They are nice with vegetables.

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The Practical Guide to Making Salami

The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.

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