Ingredients
Total meat plus fat. Everything below rescales.
Meat & Fat
Cure & Seasoning
Cure Safety
No curing salt in this one. Keep it refrigerated and cook it through.
Equipment
Three passes through the grinder take the pork and fat to a fine, even paste that needs nothing more than salt and white pepper. The links are stuffed loosely into sheep casing because they plump as they cook. What makes it a battered sausage happens at the pan: egg white, then flour, then breadcrumbs, then hot fat.
How To Apply It
This is a fresh, uncured sausage, so mix salt and pepper straight into the finely ground pork and fat with no waiting period beyond a normal chill. Stuff loosely enough that the casing has some give, since the sausage will plump further when fried.
Instructions
Grind the pork and fat together three times for a fine, even texture, or chop both very finely by hand instead.
Work in the salt and white pepper until evenly distributed. Truffle can be added here if you want to dress it up.
Stuff into sheep casings and twist into 15 cm links.
Refrigerate the fresh links until ready to batter and fry.
For each 1 kg of links, set out 4 egg whites, 2 cups flour and 2 cups breadcrumbs. Season the links lightly with salt and pepper, coat them in egg white, flour and crumbs in that order, then pan-fry in hot dripping or butter, turning often, until deep brown outside and 71C at the center.
Then What
Serve hot from the pan with vegetables. Keep the raw links in the fridge and fry them within 1 to 2 days, or freeze them.
About This Recipe
Taken from The Art of German Cooking and Baking by Lina Meier, published in 1922. It is a plain fresh pork sausage seasoned only with salt and white pepper, with no curing salt.
Curing salts are toxic in quantities you could measure casually with a spoon. Weigh every dose and mix it through evenly. Adapted from Battered Sausage; all wording here is our own. We have not made this one ourselves yet, so treat the timings as a starting point.
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