Black Forest Sausages
Ingredients
Directions
Prepare the filling
Chop the lean pork into a fine mass.
Cut the fat bacon into small pieces.
Add the bacon pieces to the pork.
Season the mixture with coarse sea salt and spices.
If desired, add a sprinkling of blood for color.
Stuff and cook
Stuff the mixture into large casings.
Place the sausages in a kettle of cold water and simmer for nearly an hour without boiling.
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 that forms the body of the sausage.
- Fat bacon
- Adds fat that keeps the sausage moist and juicy as it cooks.
The step that matters
Simmer without boiling. Boiling can toughen the meat and split the casings, while gentle simmering in cold-start water cooks the filling evenly and keeps it tender.
“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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