Mix turkey and pork with salt and curing salt. Chill well. Grind coarsely. Grind fat coarsely. Place turkey and pork in food processor and run two to three rounds until mixture is sticky.
Slowly add all the ice until absorbed (56F). Add fat and mix well. Add spices and mix well.
Make dumpling test (poach in seasoned water). Fill casings (beef middle or hog); tie.
Poach at 170F to an internal temperature of 160F. Chill in ice water.
Cold smoke for 4 to 6 hours (optional).
Wine Pairing(s)
Meilen Liebfraumilch Rheinhessen
Karl Blees and Sohn 'Trittenheimer Apotheke' Riesling Beerenauslese
J.J. Müller Riesling
Stoneleigh Chardonnay
Dr. Heidemanns-Bergweiler Riesling Kabinett 'Wehlener Sonnenuhr'
Wwe. Dr. H. Thanisch 'Bernkasteler Badstube' Riesling Auslese Mosel-Saar-Ruwer
Joh. Jos. Prum Riesling Auslese 'Wehlener Sonnenuhr'
Reichsgraf Von Kesselstatt Riesling Spätlese 'Erdener Treppchen'
Herrenberg 'Serrig Wurtzberg Halbtrocken' Riesling Kabinett
Dr. H. Thanisch Riesling-Auslese 'Berncasteler Doctor'
Calories From Fat 276 Protein 7 Total Fat 30 Carbohydrates 4
Calories 326 Calcium 10 Sodium 999 Vitamin A 8 Cholesterol 39
Try out our new Grocery List!
Add ingredients to an online grocery list and send to your phone, e-mail address, IM, or printer.
Use your AOL screen name to sign in and add your
own rating and review.
Sign In Now
Don't have a screen name yet? Register here and
you'll soon be on your way to rating & reviewing
recipes.
Register
ADVERTISEMENT
You'll love these smart, savvy, savory recipes from the Grocery Shopping Network. Collect your faves by creating a cookbook.
ADVERTISEMENT
