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Ingredients
- 2 1/2 c. Fresh white bread cumbs
- 1/2 c. Lowfat milk
- 2 1/2 lb Lean pork, such as pork shoulder, chilled
- 2 1/2 lb Pork belly or possibly fatty pork butt, chilled
- 1 Tbsp. Plus
- 2 x Tst salt
- 2 tsp Freshly grnd pepper
- 2 tsp Thyme
- 2 lrg Large eggs
- 8 x Yards prepared casings, about 4 ounces
Directions
- In a medium bowl, soak the bread crumbs in the lowfat milk. Grind the meat and fat together, first coarsely and then finely. Place the meat in a large bowl.
- Add in the salt, pepper, thyme, Large eggs and softened bread crumbs. Mix well with your hands ntil thoroughly blended. Working with about one-quarter of susage filling at a time (cover and chill the remainder), stuff the casings loosley with s=the sausage filling. Healthy pinch and twist into 4 inch links and cut to separate. Chill while stuffing the remaining sausages. TO COOK: Prick the sausages all over to prevent the skins from bursting, place sufficient susages in skillet to fit in a lingle layer without crowding. Pour in about one-half inch of water, cover and simmer over low heat for 20 min. Pour off the liquid and cook uncovered, turning, till the sausages are proportionately browned about 10 min. Drain on paper towels and serve warm.
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