directions
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1
Place oats and water in a small saucepan over medium-high heat and bring to a boil
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2
Drain immediately and cool in the refrigerator for 15 minutes. Add the cooled oatmeal, pork, veal and remaining ingredients to the mixing bin and process until thoroughly blended
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3
Using the #26 or #29 horn extrude the mixture into the casings and twist off into four to six-inch links
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4
Poke several holes down the length of each sausage
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5
Refrigerate and use within three to four days or freeze for later use.
Caraway Sausage with Oatmeal
ingredients
- 1 cup quick oatmeal
- 1/2 cup water
- 1 pound ground pork
- 1/2 pound ground veal
- 1/2 teaspoon caraway seeds
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground ginger
- 1-1/2 teaspoons salt
- 1/4 teaspoon freshly ground white pepper