Subj : St. Boris 09
To   : All
From : Dave Drum
Date : Fri Jul 23 2021 15:44:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Boris's Kupati Sausages
 Categories: Pork, Vegetables, Chilies, Herbs, Fruits
      Yield: 6 Servings
 
  1 1/2 lb Pork shoulder
      1 lg Onion; rough chopped
  1 1/2 ts Kosher salt; to taste
      1 ts Fresh ground black pepper
      2 cl Garlic; minced
      2 tb Chopped fresh dill
           +=OR=+
      1 tb Dried dill
      1 tb Ground coriander seed
      1 ts Dried chile flakes
      4 oz Pomegranate juice
      2 tb Oil for brushing sausages
      7    Feet of sausage casings
           +=OR=+
  1 1/2 lb Caul fat
 
  Cut pork into small pieces, add onion, and pass through
  a meat grinder fitted with large holes. Add salt, black
  pepper, garlic, dill, coriander, chile flakes, and a
  little water. Mix thoroughly. Add pomegranate juice and
  mix.
  
  Use pork intestines as sausage casings, or if you don't
  have a stand mixer with stuffing attachment, use a
  pastry bag. (Alternately, shape the sausage mixture into
  hamburger-shaped patties and wrap with caul fat.) Soak
  the cleaned, washed casings (or caul fat) in cold water.
  Fill the casings, making sure not to fill too tight,
  otherwise your sausages will burst during cooking. Twist
  off sausages to measure 20-30cm (roughly 8" - 11").
  Twist the sausage ends well or tie with string and dip
  into boiling water for 1 minute.
  
  Take sausages out of the water, cool, and store in the
  fridge. Brush the kupati with vegetable oil and grill,
  or cook on all sides in fat in a hot skillet.
  
  By Boris Portnoy
  
  Serves: 5 to 7 people
  
  RECIPE FROM: https://www.chowhound.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... You have to know how to accept rejection and reject acceptance.
--- MultiMail/Win32 v0.49
 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

.