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MSGID: 35496.fidonet_cooking@1:105/500 2dd6a27e
PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
BBSID: FQBBS
CHRS: ASCII 1
NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Liver And Pork Sausage
 Categories: Sausages
      Yield: 1 Batch
 
      1 lb Pork (at least 30% fat);
           - chopped
      1 lb Chicken livers; chopped
      1 cl Garlic; minced
      1 tb Salt; level
      1 ts Black pepper; level
    1/2    Nutmeg; finely grated *
 
  * Sounds a lot of nutmeg, but it needs it.
  
  The mix is very liquid, but the sausages firm up beautifully as the
  chopped livers solidify with the heat. The recipe is loosely based on
  Elizabeth David's ragu sauce (from Bologna) which features nutmeg and
  chicken livers.
  
  Posted by: Ed P 
  
  Recipe FROM: ,
               
 
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