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GRUETZ WURST

Posted By: Joe Ames
Date: Saturday, December 1, 2001 at 5:25 p.m.

GRUETZ WURST

3 1/2 lbs – Pork shoulder, cut into 1 inch pieces
2 1/2 lbs – Beef, lean or ground beef
3 c – Oatmeal, uncooked
3 ea. - Onions, chopped
2 Tbsp – Butter
1/2 Tbsp each powdered thyme and sage
1/4 tsp each allspice and nutmeg Salt and pepper to taste

Simmer the pork and beef in enough water to cover until very tender. Cook the oatmeal according to package directions until it is very thick. Sauté the chopped onions in the butter until transparent.
Grind the meats coarsely, then combine them with the oatmeal and onions. Mix thoroughly. Add the thyme, sage, allspice and nutmeg, then season to taste with salt and pepper.
Prepare the natural casings and use either funnel and spoon or grinder method to stuff them. Tie off in 5-inch lengths.
Put the sausages in a deep kettle, add water to cover, and bring to just under a boil. Simmer, covered, for about 40 minutes and drain well. Sausage must be quickly and properly stored to prevent spoilage.

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