Sausage Stuff - Chef Nick & Butcher JasonInternational Course in Dry Cured Meat Products | Click the image for details
> Recipes > Pork and Ham Sausage
Pork and Ham Sausage


3/4 lb. pork meat
3/4 lb. cured ham
1/4 tsp. nutmeg
10 soda crackers (5 oz.), ground
1 egg, lightly beaten
1/2 tsp. salt


Grind meats through finest blade of meat grinder.Add most of the cracker crumbs and nutmeg. Mix well, and turn out on waxed paper. Shape into roll. On another sheet of waxed paper, spread egg. Roll meat in beaten egg, covering all sides. On third piece of waxed paper, sprinkle additional cracker crumbs. Roll meat in crumbs to coat.Wrap meat in piece of white muslin that has been sprinkled with cracker crumb, and tie ends securely. Place sausage in boiling water to cover completely, and add salt.The vessel should be rectangular to allow roll to lie straight. Cook for 2 hours, turning after 1 hour and adding more water if necessary. Roll should be submerged during entire cooking period. Remove from water, cool, and remove cloth. Refrigerate until next day. Cut in narrow slices and serve cold. Makes 6 servings.