Alsatian Christmas Sausage Food

ALSATIAN CHRISTMAS SAUSAGE

Steps:

• Mix ingredients together and stuff into sheep casings or leave in bulk for patties.

ALSATIAN PORK AND SAUERKRAUT

Steps:

• Place the bacon in a large, deep pot, and cook over medium-high heat, stirring to turn pieces occasionally, until evenly browned, about 10 minutes. Drain the bacon pieces on a paper towel-lined plate. With a paper towel, wipe the bacon grease out of the pot but keep as much of the brown bits as possible. Stir in the onion, sauerkraut, brown sugar, and chicken broth, stirring to dissolve the sugar. Add the potatoes and apple slices.
• Place the juniper berries, peppercorns, cloves, parsley, and bay leaf into a small cheesecloth square, and tie the ends together to make a spice bag (or place the spices into a stainless steel tea ball). Place the spice bag into the pot, and add the pork chops and kielbasa sausage pieces. Add more chicken broth, if needed, to just cover the ingredients. Bring the pot to a boil, reduce heat, and simmer until the potatoes are very tender, about 1 hour.
• To serve, use a slotted spoon to remove the sauerkraut, potatoes, and apple slices to the center of a serving platter. Arrange bacon, pork chops, and kielbasa pieces around the outside of the platter.

OXFORD SAUSAGE

Steps:

• Put the meats into a large bowl and add the suet, breadcrumbs, lemon zest, nutmeg and herbs.
• Mix well, add the egg and mix again with a fork until everything is thoroughly combined.
• With floured hands, form the mixture into sausage (links) shapes.
• Coat each sausage with flour, shaking off any excess.
• Cook the sausages under a hot broiler, turning frequently, until evenly browned and cooked through.

LORNE SAUSAGE

Steps:

• Mix all ingredients together thoroughly and press firmly into a greased bread pan.
• Place in freezer and allow to set but NOT freeze!
• Remove from freezer and slice to desired thickness and fry up on a cast iron skillet with a bit of oil.