I had been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from both my original cookbook which many of you have, and additional accumulated recipes that never got published. This isn’t the latest thing or nouvelle cuisine. These recipes are comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Friday, January 15, 2016

German Sausage

2 parts ground pork
1 part ground beef
1 to 2 garlic cloves, minced, per 5 lbs. meat
Salt and pepper
Small amount of warm water
Sausage casings

Mix well, stuff into casings using sausage stuffer.

My grandmother Pauline Weisz always served this sausage for breakfast when we visited her.  Both this and Polish sausage are most frequently cooked by simmering in a small amount of water.  They are cooked until the water evaporates and the sausages sizzle and brown or they can be removed from the pan before browning, then sliced and fried in a little butter or oil if desired.

 
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