RECIPE: ST. PATRICK’S DAY SAUSAGES
3 lb. corned beef, simmered 'til fork tender
3 large potatoes, peeled and mashed smooth with butter, milk, salt and white pepper
8 carrots, peeled and dicely finely in a food processor
1 small head of green cabbage, shredded
3 T. finely chopped flat-leaf parsley
3 T. corned beef simmering spices (2 T. yellow mustard seeds, 1 T. peppercorns, 1 bay leaf finely crumbled)
sausage casings rinsed inside and out (fit the casing over the faucet and run water through the tube
Simmer the carrots for 4 minutes, drain, let cool and squeeze out extra moisture.
Simmer cabbage for 8 minutes, drain, let cool, squeeze out extra moisture.
Cut the cooled, cooked corned beef into chunks and run through the meat grinder of the sausage maker.
Scrunch up the casings onto the funnel of the sausage stuffer.
Mix the meat well with the blanched vegetables, chopped parsley and spices. Push through the sausage stuffer, twisting off the links in 4 inch segments.
Keep refrigerated until ready to reheat in simmering water.Print This Post