Tomato Sausage
Tomato sausage is made from pork and veal and it derives its flavor from tomatoes. Cracker meal or bread crumbs are used as fillers and a lot of sausage can be made from a few pounds of meat.
| Meats | Metric | US |
|---|---|---|
| pork | 700 g | 1.54 lb. |
| fat pork: back fat, jowls, bacon | 100 g | 0.22 lb. |
| veal | 100 g | 0.44 lb. |
Ingredients per 1000g (1 kg) of meat
| salt | 18 g | 3 tsp. |
| pepper | 3.0 g | 1½ tsp. |
| sugar | 5.0 g | 1 tsp. |
| nutmeg | 2.0 g | 1 tsp. |
| ginger | 1.0 g | ½ tsp. |
| cracked meal | 60 g | 2 oz. |
| canned tomatoes | 200 g | 7 oz. |
| cold water | 100 ml | ⅜ cup |
Instructions
- Grind all meat through 3/16” plate (5 mm).
- Mix all ingredients with ground meat in a food processor, adding 1 cup cold water. If no processor is available, refreeze meats and grind again through 1/8” (3 mm) plate. Then mix everything together.
- Stuff into 26-28 mm collagen, hog or sheep casings and form 5” (12 cm) long links.
- Store in a refrigerator or freeze for later use.
- Cook before serving.
Notes
The flavor comes from tomatoes so don’t overpower with spices.
Cracker meal: crumbled or smashed crackers that are either used as topping or as breading. May be substituted with bread crumbs.
