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  • Homemade ramson sausages in potato pancake bread
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    By Sara la Fountain

    Homemade ramson sausages in potato pancake bread

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    Homemade sausages are not as difficult to make as you might think. They taste better and you know what they contain. Only your imagination can limit the type of ingredients you could use. This sausage recipe contains 20% fat and 1.8% salt. This is a fairly classic ratio in sausage recipes.

    You can either twist the sausages as soon as they emerge from the machine, or you could wait until you have finished turning them out. Make sure that the sausages stay cool until you fry or grill them.

    20-30 sausages

    PREPARATION:

    • 1

      Soak the pork intestines for 20 minutes. Mix all the ingredients by hand or use a food mixer with a hook. Place the ground meat somewhere cool.

    • 2

      Feed the pork casing onto the sausage maker. Fill the sausage maker with the sausage mixture and press it down by turning the handle in order to remove all the air from the casing. Tie a knot in the casing, and turn the handle slowly until the sausage mixture comes out. Hold your hand right next to the opening of the sausage nozzle to ensure that the sausages are nice and smooth.

    • 3

      Grill the sausages over a medium heat for around 8-10 minutes. Serve with potato pancake bread, tomato ketchup and mustard.

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    This entry was posted in Andreas Viestad, Episodes, Recipes by chef, S11 E05 An Edible Park, Sara La Fountain and tagged , , , , . Bookmark the permalink.
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