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The Cooking Inn : Sausage & Prepared Meat Terminology E Page Select an item from the list to go to it's site

Easternola (raw sausage):
A sausage made of pork, mildly seasoned with black pepper and garlic.

Elk Sausage (assertive sausage):
5 feet medium hog casings
4 lb elk meat
1 lb beef fat
2 1/2 tsp salt
2 tsp coarsely ground black pepper
2 tsp cayenne pepper
2 cloves garlic, finely chopped
1 tsp crushed anise seed
1/4 cup dry red wine (optional)

Prepare casings. Grind meat and fat together through coarse disk. Mix remaining ingreients and stuff into casings and twist off into 4 inch links. Refrigerate for 24 hours. This is an assertive sausage and is best roasted or grilled.

Epping Sausage (raw sausage):
A once famous sausage, they are skinless and made of equal quantities of pork and beef suet, very finely minced, seasoned with salt, pepper, nutmeg, sage, and some bacon. The mixture is bound with a beaten egg. One way of making this was to have the mixture placed into rolls before they were baked.

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