Black Forest Sausages
Ingredients
Directions
Prepare the filling
Chop the lean pork into a fine mass.
Add the finely cut fat bacon to the pork.
Season the mixture with coarse sea salt and spices.
If desired, add a sprinkling of blood to improve color.
Fill and cook
Fill the mixture into large casings.
Place the sausages in a kettle of cold water over the fire.
Simmer the sausages without boiling for nearly an hour.
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
- Lean pork
- Provides the main lean meat structure and body of the sausage.
- Fat bacon
- Adds fat for moisture and a juicier, richer texture.
- Blood
- Adds color to the sausage mixture when used.
The step that matters
Simmer without boiling. Keeping the water just below a boil cooks the sausages gently, so the casings do not split and the meat stays tender rather than tough and crumbly.
“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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