Liver sausage
Sausage rolls
- 40O GRAM LIVER, in cubes
- 300 GRAM MINCED PORK
- 250 GRAM LARD
- 5 CLOVES
- SALT AND PEPPER to taste
- BAGS FOR SAUSAGE MAKING
- 300 GRAM FLOUR
- 1 CUP MILK
- 1 TSP YEAST
- 1/2 TSP SALT
- 10 FRANKFURTER SAUSAGES
- 1/2 TSP COARSE SALT
- 1 EGG
Put all ingredients together and add a cup of water. Bring to the boil and simmer for 15 minutes. Drain, take out the cloves and puree the mixture in a food processor. Stuff the mixture into the sausage bags (you can buy those in a good butcher shop). Bring a large pan of water to the boil and poach the sausage 50 minutes. Allow it to cool down and cut into slices. Serve with mustard.
Mix the flour, milk, yeast and salt and knead for 10 minutes. Allow the dough to rise for one hour. Divide the dough into 10 pieces and roll the the pieces out to rectangles with the width of a sausage. Put a sausage on each and roll the up. Brush with egg and sprinkle with coarse salt. Allow the rolls to rise 45 minutes and bake them 15 minutes at 220 degrees Celsius.
Sausage rolls is a recipe from Finland. Serve these rolls on the 1st of May, when Finland celebrates Vappu. Click on culinary calendar for more links between cooking and celebration.
Click
for Worldcook's recipe page