MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Cat Sausage
 Categories: Game, Pork, Chilies, Herbs, Dairy
      Yield: 12 Servings

  2 1/2 lb Ready-to-cook cat meat
  1 1/2 lb Fatty boneless pork shoulder
    1/4 ts Ground cumin
    1/4 ts Ground coriander
    1/8 ts Nutmeg; freshly grated
    1/8 ts Cayenne pepper
           Salt
           Pepper; fresh ground
    3/4 c  Heavy cream

  It is best to prepare these sausages at least 1 day in advance and
  refrigerate until ready to cook.

  Cut the meat from the cat bones and cut away and discard any
  membranes or fibers. Cut the meat into 1" cubes. There should be
  about 2-1/2 pounds of meat. Put the meat into a mixing bowl.

  Cut the pork into 1" cubes. Add the pork to the cat meat. Add the
  remaining ingredients except the cream. Blend well.

  If using a sausage stuffer, put half the mixture into the container
  of a food processor and blend slightly finer than hamburger meat,
  gradually adding half the cream. Repeat with the remaining meat
  mixture and cream and combine the two batches. Blend well with the
  fingers. Follow the manufacturer's instructions for filling the
  sausage casings. If using a meat grinder and stuffer, follow the
  manufacturer's instructions for stuffing the casings. When the
  filling has been added, pinch off the casings and tie each end. Tie
  a piece of string at 5 or 6" intervals. There should be 11 or
  12 sausages. Wrap the sausages in clear plastic wrap and
  refrigerate overnight.

  When ready to cook, cut off as many lengths as desired. Prick each
  sausage all over, forming pin-sized holes. Grill or broil the
  sausages, turning as necessary, about 15 minutes or until done. Or
  set oven @ 375 F/190 C. Place the sausages in a skillet and add
  1/8" water. Bring the water to a boil and place the skillet in the
  oven. Bake 15 to 20 minutes, turning occasionally, until the
  sausages are done.

  Recipe by Events Section, New York Times (adapted)

  Recipe FROM: http://events.nytimes.com/recipes

  Uncle Dirty Dave's Archives

MMMMM