Tomato sausage is made from pork and veal















       

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Tomato sausage
is made from pork and veal and it derives its flavor from
tomatoes. Cracker meal or breadcrumbs are used as fillers and a lot
of sausage can be made from a few pounds of meat.
 


 





Materials

pork, 70%
veal,  20%
pork jowls (cheeks), you may
substitute with bacon, 10%


3.5 kg (7.7 lb)
1.0 kg (2.2lb)
0.5 kg (1.1 lb)


Ingredients

salt, 1.8%
nutmeg
white pepper,
sugar
ginger,
cracker meal
can tomatoes
cold water



90 g (5 Tbsp)
10 g (5 tsp)
15 g (2 Tbsp)
30 g (4 Tbsp)
10 g (5 tsp)
300 g (10.5 oz)
1 kg (2.2 lb)
250 ml (1 cup)
 



Instructions


1. Grind all meat  through 3/16" plate (5 mm).
2a. Mix all
ingredients with ground meat in a food processor, adding 1 cup cold water.
2b. If no processor
available, refreeze meats and grind again through 1/8" (3 mm) plate.
Then mix everything together.
3. Stuff into
26-28 mm collagen, hog or sheep casings and form 5" (12 cm) long links
4. Store in a
refrigerator or freeze for later use.
 


Notes

This is a fresh  and highly
perishable sausage which must be cooked before consumption.
The flavor comes from tomatoes so
don't overpower with spices.
The sausage can be cooked after
stuffing:
 poach in water for 15 min at 85º
C (185º F).
 


Cracker meal:

crumbled or smashed crackers that are either used as topping or as
breading. May be substituted with breadcrumbs.










 
Page added on September 25, 2008.


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