Tongue Sausage
Ingredients
Directions
Prepare
Cut the tongues into small pieces.
Mix the meat and tongues thoroughly.
For better flavor, soak the tongues in spiced brine for 1 day before mixing.
Stuff and cook
Stuff the mixture into large casings.
Boil the sausages for about 1 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
- Meat
- Forms the bulk of the filling and gives the sausage its main body and bite.
- Tongues
- Adds rich, meaty flavor and a tender, slightly silky texture to the filling.
The step that matters
Boiling the sausages. Boiling for about an hour gives heat time to reach the centre of the filling so it cooks through. Keeping the water at a gentle simmer rather than a hard boil helps the casings stay intact.
“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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