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Blood and Tongue Sausage
[cooked sausage] |
Cooked and cured pork or lamb tongues are included
with blood sausage mixture in beef casings 10 to 12 in. long. The
tongues are so inserted that they will be in the center of the
sausage when it is sliced. Tongues constitute about one-third of the
finished weight of the sausage.
Slice for sandwiches, cold meat platters.
Ingredients: Blood
sausage mixture, cured pork, or Iamb tongues.
Seasonings: Allspice,
black pepper, ginger, marjoram, salt, sugar .
Availability: Sausage
shops, delicatessens. |
