BRITISH BANGERS (Straight)
2 ½# boneless lean pork shoulder, cubed 1# Pork Fat, cubed 1 ½C dried Bread Crumbs
1 ¼ C Chicken Stock 5 t Ground White Pepper 2 ½t Mace 2 ¼t Salt
2t Ground Ginger 2t Rubbed Sage ½t Nutmeg
1. Grind pork and fat together using fine hole disc of meat grinder.
2. Add Seasonings. Mix well.
3. Grind again.
4. Force mixture into casings and tie in 4-5 inch lengths.

KARISTYSMAKKARA (Country Style) Yield: 4#
1# Pork, ground fine 4 times 1# Veal, ground fine 4 times 1# Suet, ground
¾C Milk, scalded 4 Potatoes, peeled cooked & mashed 2T Brown Sugar
2t Salt 1 ½ t Sugar ¾ t Black Pepper, ground
¾ t Allspice ¾ t ground Ginger 2C Water, chilled
1. Combine veal, pork, milk, suet, potatoes, 2 teaspoons salt, sugar, pepper, allspice, and ginger into a smooth mixture
2. Add enough water (about 2 cups) so that mixture is soft enough to press into sausage casings (somewhat softer than a meat loaf mixture).
3. Cut sausage casings in 7-inch strips, and knot an end of each.
4. Press mixture through cookie press, sausage press, or pastry bag into prepared casings, making individual sausages.
5. Pack tightly into casings, and tie the other end.
6. Mix 2 tablespoons salt and brown sugar, and rub over sausages.
7. Put sausages into bowl or pan, cover with cold water, and let stand overnight in the refrigerator.
8. Smoke the sausages over very low coals in a covered barbecue for 4 to 6 hours (or in a smokehouse for 2 to 3 days).
9. Slice thinly for an open-faced sandwich topping or brown in butter as a main course. Serve with Finnish-style mustard.

ANDOUILLE (Gratin)
2# Boston Butt, ground 1# Pork, fatty cut, ground 1# Boston Butt, rough chop
1# Tripe, ground 2 Garlic cloves, ciselar 3 Bay leaves, rough chop
2 large onions, rough chop 2 chili peppers, chopped ½ t Ground Mace, Cloves, Allspice
1T Salt, Pepper, Cayenne, Chili Pepper, Thyme, Marjoram, Parsley
1. Mix ground and chopped meat with seasonings, vegetables
2. Stuff into casings and store overnight
3. Smoke for 4 - 6 hours using hickory, hackberry, or ash, with sweet additions like sugar, molasses, or brown sugar

SEAFOOD SAUSAGE (Mousselline)
1# Fish fillets ½# Shrimp or Scallops, raw, cleaned ½ C Cilantro leaves
4 Egg Whites 1T Lemon Juice 2 t Ground Cumin 2t Salt
¼ t Ground Black Pepper 5ft Hog Casings
1. Cut the fish into long strips; the shrimp and scallops can remain whole.
2. Put the seafood, jalapenos and cilantro through a coarse blade of a meat grinder.
3. Combine the ground seafood with the egg whites, lemon juice, cumin, salt and pepper in a large bowl.
4. Rinse the hog casing in cold water by letting the water run from the tap directly through it.
5. Gather the casing up onto the sauce stuffing funnel attachment on your meat grinder.
6. Put the seafood mixture back in the grinder and begin to grind it through. When it begins to emerge from the funnel, tie the end of the casing in a knot, leaving 3 inches of it unfilled for expansion room.
7. Grind the mixture out, taking care not to overstuff the length of sausage; it should be about 1 inch wide. If necessary, squeeze it gently with your hands to make this width as you work. Continue with the entire length; you will have about 4 feet of sausage.
8. Remove the funnel and use your finger to press out the last remaining seafood mixture. Leave 3 inches for expansion and tie the end in a knot. Shape to make it even. Coil it into a spiral and set it aside.
9. Bring 1 inch of water to a boil in a large heavy skillet with a lid. Reduce the heat so that the water barely quivers.
10. Prick the sausage with a sharp knife pint at 3-inch intervals. Place it in the barely moving water, cover the pan and cook for 10 minutes. Turn off the heat and let the sausage rest for 10 minutes before serving.

VEGETABLE SAUSAGE
3C Mixed Vegetables (ie; Artichokes, Asparagus, Mushrooms, Broccoli, Cauliflower)
1C Spinach, cooked 2T Olive Oil 2 Onions, med. Diced
½C Bread Crumbs ¾ C Egg Whites ½ t Ground Coriander
1t Garlic, minced ½ t Salt ½ t Ground White Pepper
1t Rosemary 4ft. Sausage casing
1. Roughly chop vegetables into ¼" pieces and set aside on plate
2. Heat the oil in a large skillet over medium heat, add the onion and cook, stirring, for 5 minutes.
3. Decrease heat to low, add the vegetables and cook for 10 minutes.
4. Remove vegetables from heat and scrape the mixture into a food processor.
5. Add the egg whites and bread crumbs and puree until smooth.
6. Stuff the mixture into sausage casings or form 2 long sausages in plastic wrap.
7. Poach the sausages in gently simmering water for 7 minutes, drain and let cool.
8. Cut sausages into 6-inch lengths.
9. To serve, grill the sausages or place under a preheated broiler to reheat and crisp skins.

HOY JAW (Thai Vegetable Sausage)
1 T Flour 2 T Water 1t Garlic, chopped
1t Coriander Root, chopped 1t Black Peppercorns, whole 2T Neutral Oil
2oz Taro, peeled & chopped 1 Carrot, chopped ½C Water Chestnuts, chopped
2oz Chinese Mushrooms, soaked & chopped ½C Bean sprouts, chopped
2T Soy Sauce 1t Sugar 3 Bean curd Sheets Oil for frying
1. Mix the flour and water to form a paste and set aside.
2. In a mortar pound together the garlic, coriander root and peppercorns to form a paste.
3. Heat the oil and briefly fry the garlic paste, then add all the remaining ingredients down to and including the sugar, stirring constantly.
4. Add the flour and water paste and stir to thicken.
5. Remove from the heat and leave to cool.
6. Drain the bean curd sheets and spread out on a flat surface.
7. Place a line of the cooled filling along one edge of each sheet and roll to form a long sausage.
8. Place the 3 sausages in a steamer and steam for 15 minutes.
9. Remove and leave to cool.
10. When ready to serve, deep-fry the sausages until golden brown, drain and slice into 1/4-inch rounds and serve on a bed of lettuce and mint leaves with Plum Sauce.