SAUSAGE
"Desros"

Ingredients

• Hog casings
  
• 10 Lbs. of fresh pork shoulder
• 2 Onions
• 1 TBSP Pepper
• 1 TBSP Allspice
• Salt
• 2 Garlic Cloves [optional]

Directions

1. Chop onions and cool in a small amount of fat until transparent.
   
2. Instead of frying in fat, onions may be simmered in about 2 cups of water.
   
3. Cut meat into very small pieces or put through coarse grinder.
   
4. Add onions with fat [or water] in which they were cooked, pepper, allspice, and salt.
   
5. If garlic is used, chop until fine.
   
6. Combine thoroughly.
7. Stuff into washed hog casings.
   
8. Boil in water approximately 1 hour.

To reheat, brown in frying pan or oven.
The water in which sausages are boiled makes an excellent soup stock. Just refrigerate and remove fat.

From: Popular Lithuanian Recipes
Compiled and Edited By: Josephine J. Dauzvardis,
Lithuanian Catholic Press

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