The meat and fat must be very finely minced. Put them through the finest mincer blade twice, seasoning with salt, pepper and the spices and adding the onions for the second mincing. Or process with the steel blade, adding the seasonings and onions, then the soaked breadcrumbs and the eggs. If not using a food processor, beat in the breadcrumbs and eggs as thoroughly as possible. Fill the skins slackly; they will burst or explode if they’re too full. Tie them with thread to make sausages of
For their first cooking, in a fish kettle or large saucepan simmer the milk plus
Our own method is to brown them very carefully in butter, and then place them on a bed of peeled, cored and sliced apples in a gratin dish, and
© 1992 Paul Levy. All rights reserved.