 |
| Grinding Meat and Bacon Photo by: Lord-Williams |
castrated pigs. They are noted
for producing good sausage meat. [Pers.
Memories. Slaughters Mostoles. 2000-2001:2003; and Serradilla. 1993:141]
SAUSAGES FROM RECIPES USED IN THE SLAUGHTERS IN MOSTOLES (MADRID)
Ingredients
1 lb lean pork without skin or nerves
1 lb thick bacon without skin or nerves
1 1/3 tbsp salt
2 tsp white pepper
1 tsp rosemary
1 garlic clove mashed
1/4 c white wine
8’ clean and dry small pork intestines or 2’
large pork intestines
Preparation
Grind the meat and bacon two or three times in
the meat grinder until finely ground. Put it in a tough or tub. Add garlic and
season with salt, pepper and rosemary. Knead well adding wine. Dampen the
intestines, extend them on a table
and stuff them.
 |
| Lucca, the cat, only likes gourmet sausage! Photo by: Lord-Williams |
Do not over stuff. Make sausage links 4” long
if using small intestines and 5”-6” for large intestines. Prick each link several times with pins
to prevent them from exploding.
Boil them for 30 minutes. Remove and store
until ready to eat.
When ready to fry. Put them in water at room
temperature for 2 minutes. Remove and pat dry. Warm a frying pan add olive oil or
lard and fry very slowly turning them to brown on all sides. Remove from heat
and drain off grease. Serve warm.
No comments:
Post a Comment