دستورهای سوسیس لن پالی

Alex’s Basterma Recipe 5 lb. Very lean beef: sirloin, top or eye of the round Wooden box with a layer of fine salt Chemen Flavouring Paste Tender QuickTM (or 5 grams of Sodium Nitrite) -----See note below in red. Andouille Cajun Style Sausage Len Poli – Sonoma, California Method Procedure: 1. Cook the rice in water and allow it to cool and refrigerate until needed. 2. Bone the chicken, reserve the meat, fat and skin and chill until partially frozen. 3. Grind the chicken, rice and peanuts through a small [1⁄4" or 4.5mm] plate. 4. Add the salt, coconut milk and green onions to the meat and mix in very well. Bauerwurst - Farmer-style Sausage Bockwurst Ingredient Metric Boerewors - Afrikaner Farmer Sausage Len Poli Sonoma, California Bresaola – Italian-style Dried Beef Ingredient Metric Preparation California Hot Links Method: Cube and partially freeze the three meats; grind them twice through a 6.5mm (1/4Ž) plate. Chop the onion into a fine mince. Squeeze the garlic cloves through a garlic press and add to the onions (mince any large pieces of garlic). Method: *Sichuan or Chinese brown “pepper” (Zanthoxylum piperitum) is once again imported into the USA. (USDA had forbidden import of citrus family plants), however you can omit it or use black pepper as a very poor substitute. Formulation based on Metric Measurements, U.S. Measurements are approximate! Chinese Forest Mushroom Sausage - Dung Goo Lop Chong Metric Metric Len Poli Sonoma, California Chorizo Argentine Dried Sausage Chorizo de Res - Beef Chorizo Note: Use metric weight and volume measurement for better control of ingredients. The U.S. measurements are an approximation of the metric measurements. Copyright ( (All rights reserved) - March 2006 Chorizo Mexicano - (Mexican-style Sausage) Cocktail Sausage Cooked Salami – Salame cotto Metric Country or Rustic Sausage - Lingüiça Aluvenção Rustica Daves Kielbasa Percent Duck Sausage – American Style Duck Sausage – European Style Elk Salami - Dry Cured – Italian Style Ingredients Five Alarm Hot Links ( Totals ̃( Copyright ( (All rights reserved) - September, 2003 Fresh All Beef Sausage Note: Powdered onion and garlic disperse their flavor evenly throughout the meat; Fresh can be substituted but adjust the weights! * Use high melt cheese: Cheddar or Jack Garlic Franks – Garlic Hot Dogs German Farmer-style Summer Sausage Method: Grizzly Island Duck Sausage Method: Note: Some sausage makers also add fresh minced garlic (to taste) to this formulation. Method: Percent Copyright ( (All rights reserved) - November 2001 Headcheese – Italian-American Style - Coppa di Testa Metric Spices Pickling the Meats Smoked and ready to trim Method: ( Totals ̃( Irish Whiskey Sausage – Len’s Recipe Metric Italian “Hot” Sausage -- Salsiccia Napolitana This is the “Italian Sausage” sold in U. S. supermarkets as “Hot Italian” Italian dry sausage - Salciccia secca Italian style Salami Sticks – Italian “Slim Jims” Enter weight desired here ( KAFTA – A Lebanese Sausage Copyright ( (All rights reserved) - September 1, 2003 Kielbasa Slaska – Silesian Sausage 1- A sweet, amber-colored Hungarian wine; substitute could be a sweet white. 2- Use either hot or sweet paprika or a mixture; according to your tastes. A Smoked Australian Snag that is quickly becoming popular Down Under *Use high melting point cheddar cheese, finely cubed Linguiça Sausage--Len's Variation Metric Liverwurst – Leberwurst, Braunschweiger Art Smoked Liverwurst Un-smoked Liverwurst Louisiana Red Devil Hot Links 2- Optional in some locales Lykens Valley Pennsylvania Ring Bologna Copyright ( (All rights reserved) – March 2006 * Ajvar is a Macedonian preparation of roasted hot and sweet red peppers, roasted eggplant and olive oil. It is available in Greek and Balkan grocery stores or on the WWW. If you want to make your own, see: http://faq.macedonia.org/cuisine/ajvar.html Makanek – Lebanese Sausages Note: I use metric weight & volume measurement for better control of ingredients. The U.S. measurements are an approximation of the metric measurements. Note: The flavor of this sausage is very much like Danish and Swedish meatballs. It is often served grilled along with shredded steamed beets and carrots, pan-fried red potatoes, sautéed onion and green cabbage. This formulation is similar to the sausages available in the Solvang community in Southern California. Copyright ( (All rights reserved) - November 2001 Mettwurst Mexican Longanisa Fresca de Cerdo [Mexican-style Fresh Pork Sausage] * Optional: Beef sausages tend to be on the "dry" side. To improve the flavor and moisture retention these ingredients can be added. Mortadella Len Poli Sonoma, California Oyster Sausage Percent Parisian Garlic Sausage Pepperoni -Cooked Plockwurst – a dry cured, German style salame Salt Pre-work: Copyright ( (All rights reserved) – October, 2003 March, 2005 Copyright ^ (All rights reserved) ( Totals ( Copyright ( (All rights reserved) March 2006 Sonoma, California Potato Sausage Värmlandskorv Copyright ( (All rights reserved) - May 2002 Pure Pork Sausage Aluvenção - Lingüiça Aluvenção Pura De Porco ( Totals ( Metric Percent Rudy Reichelt (CDR, USN, ret.) - Sandpoint, Idaho Copyright ( (All rights reserved) January 2006 Salame Coppata - Also called Salame Veneziana (Venetian Salami) Method: Salame Toscano – Tuscan-style Italian Salami Salami Milano-Style ( Totals ( *Spices = 4 parts Coriander: 3 Mace: 2 Allspice: 1 Fennel (Use 3g/2.4kg {5lb.} of meat) Salami, San Francisco Style Ingredient ( Totals ̃( Salchichón – Spanish dry-cured Sausage Enter weight desired here ( SMOKED BEEF SUMMER SAUSAGE *Anisado is "Anise wine" - possible substitutes are ground star anise seed or Anisette liquor. Smoked Ham Smoked Pork Luncheon Meat U. S. Sonoma Knackwurst Soppressata – Spianata Romana Soppressata di Calabria Spanish Sausage with Sweet Pepper Chorizo con Pimiento Metric * You can substitute turkey, if you wish Method: 1. Bone and chill the chicken (or turkey) to almost freezing. 3. Thoroughly mix the ground meat with the salt and set aside in the refrigerator for 1 hour. 5. Mix all seasonings together with wine and then blend them into the ground meat. 6. Stuff into large sheep casings; tie off into 6-inch links. Tasso – Cajun-style Smoked Pork Teewurst: A spread that is usually eaten at "tea time." Serve it open-faced on pumpernickel, whole wheat crackers or on crusty German bread. Metric Method: Turkey Pastrami Roll (Smoked) Untitled Venison Salami – Dry cured, Italian Style Copyright ( (All rights reserved) - November 2005