Hominy and Sausage
Ingredients
Directions
Prepare
Prepare hominy as you would for plain hominy.
Boil the sausages until cooked through.
For brine, mix 2 lbs of coarse sea salt with 12½ gallons of water.
Can and process
Place several sausages in each can.
Cap, tip, and process the cans for 20 minutes at 240°F (115°C).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Hominy
- Forms the starchy base of the dish, absorbing flavour and giving it body.
- Small frankfurter-sized sausage
- Provides fat and savoury flavour, and firms in texture as it cooks.
The step that matters
Processing the sealed cans. Canned foods must reach a temperature high enough, held long enough, to make the contents safe and stable on the shelf. Processing time and temperature must be followed exactly, because underprocessing can allow dangerous microbes to survive.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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