" Ref, The" For Better or for Wurst

These seasoned sausages won't fix a broken home, but they can ease that ache in your empty stomach!

You will need:

  • 2 1/2 lbs. pork shoulder butt or loin
  • 1 1/2 lbs. lean beef or veal shoulder
  • 2 teaspoons salt
  • 2 teaspoons sugar
  • 2 teaspoons lemon zest
  • 1/4 cup grated onion
  • 1/2 teaspoon white pepper
  • 1 teaspoon caraway seed
  • 2 tablespoons chopped chives
  • 2 tablespoons chopped parsley
  • 1 teaspoon grated fresh ginger
  • 1/4 teaspoon ground ginger
  • 1/2 teaspooon nutmeg
  • 1/4 lb. cold bacon, cut into small pieces
  • 1/2 cup ice-cold red wine
  • 2-3 feet of sausage casings (ask your butcher)
  • 1 subscription "Dysfunctional Family Circle" magazine

Directions:

  1. Trim meat of sinew and cut into 1" cubes. Combine with seasonings and mix together well. Cover and place in freezer for 20-30 minutes until very cold, but not quite fully frozen.
  2. Using a meat grinder or food processor, grind the bacon, then the ice-cold seasoned meat.
  3. To check seasonings, heat a small sauti pan and fry up a small patty of the sausage mixture. Adjust seasonings, as needed, then transfer the mixture into a large pastry bag.
  4. Rinse the sausage casing in cold water and tie a knot in one end. Slide the unknotted end of the sausage casing over the tip of the pastry bag then slowly and carefully squeeze the mixture into the casing.
  5. Tie the open end closed with a piece of butchers twine. Begin creating links by twisting every 6-7 inches and tying into links with small pieces of kitchen twine.
  6. Bring a large pot of water to boil. Add the sausage and immediately remove from heat and cover. After 10 minutes, remove and separate the links. Finish cooking on the grill or in a skillet and serve with mustard, sauerkraut, and beer.
  7. After a tense meal full of venting and vituperation, gather the family around the sink for a healing session of dishwashing therapy. Even if you still hate one another afterwards, at least the dishes will be clean.

Makes about 4 lbs. of wurst



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