For your convenience, we have Home Size Pack Natural Hog Casings that stuffs 25 lbs. of meat!
Our Natural Casings Directions Page has complete instructions on how to use our Natural Hog Casings also!
Its origin is Braunschweig, in the Brunswick province of Germany. As with any pâté, flavor improves with a day or two of aging, and if you have a smoker, a light smoking. You can stuff the pâté into pork or beef casings, tie them with string in 8- to 12-inch lengths, and adjust the stuffing in order to leave a good 2 inches at the end of each length for expansion. Simmer the links about 45 minutes in a pot of water, then dip them in cold water to keep the fat from settling along the bottom. If you have no casings, bake the pork pâté in a loaf pan, as you would a French pâté. You can either serve it in slices or use it as a creamy spread.
2 pounds lean pork
1 pound pork fat
1 1/4 pounds pork liver
1 medium onion, chopped
2 tablespoons salt
2 teaspoons cloves
1 teaspoon black pepper
1/2 teaspoon allspice
1/2 teaspoon nutmeg
If you use a process for grinding, cut the pork, pork fat and liver into cubes and freeze for an hour or two, so that they will process without smearing.
Sauté the onion in a little pork fat or butter until it is soft. Sprinkle with the spices to warm them, then add the mixture to the pork and process until you have a smooth purée.
Pack the purée into an earthenware baking dish or 2 (9 x 5-inch) loaf pans and cover tightly with foil. Put the dish in a pan with an inch or two of boiling water and bake at 300 degrees F until meat is cooked but not browned (meat thermometer should read 160 degrees F to 165 degrees F), about 2 hours.
Remove baking dish from the pan of water and let pâté cool in the dish. Refrigerate 1 to 2 days before using.
Makes 2 standard-size loaves or 1 large terrine.
START WITH A HOGS HEAD. BOIL UNTIL THE MEAT FALLS OFF THE BONES. THEN GRIND ALL THE MEAT - SKIN, EARS, TONGUE, etc.
DISCARD THE FAT. STRAIN AND SKIM THE FAT OFF THE BROTH AND PUT BROTH BACK IN THE PAN, WITH THE GROUND MEAT.
FOR 1 GOOD SIZED HOGS HEAD YOU WILL NEED 2 TO 3 LBS OF LIVER -PORK IS PREFERABLE BUT BEEF LIVER WILL DO. COOK SEPARATELY AND GRIND THEN ADD LIVER AND BROTH TO THE PAN. ADD SALT, SAGE, THYME AND PEPPER TO TASTE.
YOU NEED A LOT OF SALT. YOU SHOULD TASTE SALT FIRST, THEN LIVER ,THEN PORK-THEN SAGE. THEN YOU WILL NEED 2-4 LBS OF WHITE CORN MEAL. MIX THE CORN MEAL WITH ENOUGH COLD WATER TO BE ABLE TO POUR IT, USING A WHISK MIX IN TO THE BOILING MEAT AND BROTH. START WITH 2 LBS OF CORN MEAL, THEN SEE HOW THICK IT IS. IF NOT THICK ENOUGH ADD MORE CORN MEAL, COOKING UNTIL IT PULLS AWAY FROM THE SIDES OF THE PAN. STIRRING FREQUENTLY.
THEN POUR INTO WET LOAF PANS AND REFRIGERATE.
NEXT MORNING DUMP OUT OF THE LOAF PANS AND SLICE AND FRY.
4 lb Pork scraps with bones OR 1 -hog's head, split
1 ts Salt
6 Peppercorns
3 Whole cloves
1 Bay leaf
2 c Cornmeal
1 Onion, finely chopped
1/4 ts Cayenne
1/2 ts Freshly ground nutmeg
1/2 ts Or more ground sage
Salt and freshly ground -pepper
Parboil pork scraps or head, in water to cover, for 10 minutes.
Drain; discard water. Return to pot with fresh water to cover, salt, peppercorns, cloves and bay leaf.
Bring to a boil, cover and simmer for 3 hours, or until meat falls off the bones easily.
Strain stock; reserve. Remove all meat from bones and chop; set aside.
Reheat stock; gradually add cornmeal, stirring constantly until thick, about 15 minutes.
Add meat, onion, cayenne, nutmeg and sage; adjust seasonings with salt and pepper.
Pour into 2 greased loaf pans. Refrigerate until set. Slice and fry for breakfast.
Will keep in the refrigerator for up to 1 week. Serves 12.
Ingredients for 25 lbs. of Kielbasa (Polish Sausage)
25 lbs. of lean pork butts
1 Bag of AC Legg Kielbasa (Polish Sausage) Seasoning
GRINDING & MIXING
Cut the lean pork butts into roughly 2 inch by 2 inch cubes. Add the bag of seasoning to a bucket of 2˝ lbs. of ice cold water. Stir the water/seasoning mix until the seasoning is thoroughly dissolved. Pour this seasoning/water solution over the 25 lbs. of cubed pork butts and mix well. Grind the seasoned pork butts through a 1/4" or 3/8" grinder plate. Then stuff the ground meat using 32 mm hog casing. Twist the sausages into links. Let sausage age overnight in refrigerator for better flavor. Use fresh as soon as possible.
Be sure that meat has been chilled between 32-34° F. before starting. Do not keep sausage at room temperature any longer than necessary.
[For the BEST flavor and taste, do not keep the sausage in the freezer any longer than 3 months.]
Ingredients for 25 lbs. of Italian Sausage
25 lbs. of lean pork butts
1 Bag of AC Legg Mild Italian Sausage Seasoning
GRINDING & MIXING
Cut the lean pork butts into roughly 2 inch by 2 inch cubes. Add the bag of seasoning to a bucket of 2˝ lbs. of ice cold water. Stir the water/seasoning mix until the seasoning is thoroughly dissolved. Pour this seasoning/water solution over the 25 lbs. of cubed pork butts and mix well. Grind the seasoned pork butts through a 1/4" or 3/8" grinder plate. Then stuff the ground meat using 32 mm hog casing. Twist the sausages into links. Let sausage age overnight in refrigerator for better flavor. Use fresh as soon as possible.
Be sure that meat has been chilled between 32-34° F. before starting. Do not keep sausage at room temperature any longer than necessary.
[For the BEST flavor and taste, do not keep the sausage in the freezer any longer than 3 months.]
2 lb Pork meat, 30 % fat or so
1 1/2 lb Pork liver
2 ts Salt 2 ts
Black pepper
1 lg Onion, cut up
3 Green onions, chopped
12 c Cooked rice
1 tb Chopped parsley
Cook meat, liver, salt and pepper in water to cover until meat falls apart.
Remove meat and reserve some of broth. While still warm, grind meat, onion, green onions, and parsley, saving about 1/2 cup of green onions and parsley mixture.
Mix the ground meat mixture with the 1/2 cup pf green onions and parsley, rice and enough broth to make a moist dressing.
Stuff the dressing into 32 mm sausage casings using a sausage stuffer.
May be refrigerated or frozen.
Prepare for eating by steaming, as microwaving or frying will shrink and burst casing.
4 Pigs' feet
3 c Vinegar
1 Onion
12 Peppercorns, whole, black
6 Cloves, whole
1 Bay leaf
1 T Salt
Split the pigs' feet (lengthways), scrub thoroughly and cover with cold water.
Add the vinegar and bring to a boil. Skim off the top.
Add seasonings and boil slowly for 2 hours.
Cool in liquid and serve cold.
Ingredients for 25 lbs. of Fresh Cajun Sausage
25 lbs. of lean pork butts
1 Bag of AC Legg Fresh Cajun Sausage Seasoning
GRINDING & MIXING
Cut the lean pork butts into roughly 2 inch by 2 inch cubes. Add the bag of seasoning to a bucket of 2˝ lbs. of ice cold water. Stir the water/seasoning mix until the seasoning is thoroughly dissolved. Pour this seasoning/water solution over the 25 lbs. of cubed pork butts and mix well. Grind the seasoned pork butts through a 1/4" or 3/8" grinder plate. Then stuff the ground meat using 32 mm hog casing. Twist the sausages into links. Let sausage age overnight in refrigerator for better flavor. Use fresh as soon as possible.
Be sure that meat has been chilled between 32-34° F. before starting. Do not keep sausage at room temperature any longer than necessary.
[For the BEST flavor and taste, do not keep the sausage in the freezer any longer than 3 months.]
Ingredients for 25 lbs. of Bologna/Frankfurters
25 lbs. of lean pork butts
1 Bag of AC Legg Bologna/Frankfurters Seasoning
GRINDING & MIXING
Cut the lean pork butts into roughly 2 inch by 2 inch cubes. Add the bag of seasoning to a bucket of 2˝ lbs. of ice cold water. Stir the water/seasoning mix until the seasoning is thoroughly dissolved. Pour this seasoning/water solution over the 25 lbs. of cubed pork butts and mix well. Grind the seasoned pork butts through a 1/4" or 3/8" grinder plate. Then stuff the ground meat using 32 mm hog casing. Twist the sausages into links. Let sausage age overnight in refrigerator for better flavor. Use fresh as soon as possible.
Be sure that meat has been chilled between 32-34° F. before starting. Do not keep sausage at room temperature any longer than necessary.
[For the BEST flavor and taste, do not keep the sausage in the freezer any longer than 3 months.]
Maple Flavored Breakfast Sausage Recipe
Ingredients for 25 lbs. of Maple Flavored Breakfast Sausage
25 lbs. of lean pork butts
1 Bag of AC Legg Maple Flavored Breakfast Sausage Seasoning
GRINDING & MIXING
Cut the lean pork butts into roughly 2 inch by 2 inch cubes. Add the bag of seasoning to a bucket of 2˝ lbs. of ice cold water. Stir the water/seasoning mix until the seasoning is thoroughly dissolved. Pour this seasoning/water solution over the 25 lbs. of cubed pork butts and mix well. Grind the seasoned pork butts through a 1/4" or 3/8" grinder plate. Then stuff the ground meat using 32 mm hog casing. Twist the sausages into links. Let sausage age overnight in refrigerator for better flavor. Use fresh as soon as possible.
Be sure that meat has been chilled between 32-34° F. before starting. Do not keep sausage at room temperature any longer than necessary.
[For the BEST flavor and taste, do not keep the sausage in the freezer any longer than 3 months.]
Ingredients for 25 lbs. of Hot Pork Sausage
25 lbs. of lean pork butts
1 Bag of AC Legg Hot Pork Sausage Seasoning
GRINDING & MIXING
Cut the lean pork butts into roughly 2 inch by 2 inch cubes. Add the bag of seasoning to a bucket of 2˝ lbs. of ice cold water. Stir the water/seasoning mix until the seasoning is thoroughly dissolved. Pour this seasoning/water solution over the 25 lbs. of cubed pork butts and mix well. Grind the seasoned pork butts through a 1/4" or 3/8" grinder plate. Then stuff the ground meat using 32 mm hog casing. Twist the sausages into links. Let sausage age overnight in refrigerator for better flavor. Use fresh as soon as possible.
Be sure that meat has been chilled between 32-34° F. before starting. Do not keep sausage at room temperature any longer than necessary.
[For the BEST flavor and taste, do not keep the sausage in the freezer any longer than 3 months.]
Ingredients for 25 lbs. of Bratwurst
25 lbs. of lean pork butts
1 Bag of AC Legg Bratwurst Seasoning
GRINDING & MIXING
Cut the lean pork butts into roughly 2 inch by 2 inch cubes. Add the bag of seasoning to a bucket of 2˝ lbs. of ice cold water. Stir the water/seasoning mix until the seasoning is thoroughly dissolved. Pour this seasoning/water solution over the 25 lbs. of cubed pork butts and mix well. Grind the seasoned pork butts through a 1/4" or 3/8" grinder plate. Then stuff the ground meat using 32 mm hog casing. Twist the sausages into links. Let sausage age overnight in refrigerator for better flavor. Use fresh as soon as possible.
Be sure that meat has been chilled between 32-34° F. before starting. Do not keep sausage at room temperature any longer than necessary.
[For the BEST flavor and taste, do not keep the sausage in the freezer any longer than 3 months.]
Click here to see Bratwurst's Nutritional Data
For your convenience, we have Home Size Pack Natural Hog Casings that stuffs 25 lbs. of meat!
Our Natural Casings Directions Page has complete instructions on how to use our Natural Hog Casings also!