Post by Pam on Aug 15, 2004 3:23:45 GMT -5
My Swedes love Sausage Balls and you know we just can't get that kind of sausage here. For some time I've been playing around with sausage recipes (beginning with Carolyn's) and here's what I've settled on.
1 kilo ground pork (fläskfärs)
1 30 gram box parsley (persilja) 1 box = ½ cup<br>1 30 gram box green onions (gräslök) 1 box = ½ cup
2 teaspoons salt
1 teaspoon sage (salvia)
1 teaspoon black pepper (svartpeppar)
1/4 teaspoon garlic (vitlök)<br>
Mix all ingredients thorougly (ie…get your hands in there!). Place in the refrigerator, covered, overnight.
Prepare as usual.
If I'm not making sausage balls with the recipe I add 50 grams butter (smör).
Some spices mentioned for sausage in my older cookbooks are White Pepper, Coriander and Nutmeg. I haven't experimented with those yet.
1 kilo ground pork (fläskfärs)
1 30 gram box parsley (persilja) 1 box = ½ cup<br>1 30 gram box green onions (gräslök) 1 box = ½ cup
2 teaspoons salt
1 teaspoon sage (salvia)
1 teaspoon black pepper (svartpeppar)
1/4 teaspoon garlic (vitlök)<br>
Mix all ingredients thorougly (ie…get your hands in there!). Place in the refrigerator, covered, overnight.
Prepare as usual.
If I'm not making sausage balls with the recipe I add 50 grams butter (smör).
Some spices mentioned for sausage in my older cookbooks are White Pepper, Coriander and Nutmeg. I haven't experimented with those yet.