2 : tb Olive Oil
3 : oz Thin spaghetti; cooked,
-drained, : -drained, rinsed under cool
-water, : -water, and drained again
-(up : -(up to 4)
1/2 : Cucumber; quartered/sliced
3 : lg Sprigs fresh dill
1 : c Leaf lettuce; torn bite-size
1 : Or 2 green onions with some
-of : -of tops; sliced
3 : oz Smoked salmon; flaked (up to
-4) : -4)
0: Use veal shoulder or trimmings
1: Work veal twice through fine blade of grinder and add to large bowl
2: Sprinkle chives, salt, sage, pepper, sugar, mace, cloves and lemon extract over meat
3: Add eggs and cream and beat 5 minutes, until mixture comes away from sides of bowl
4: Fill casings with mixture and tie or twist into 5-6" lengths
5: Bring kettle of heavily salted water to boil
6: Lower in sausages, preferably in wire basket, and simmer very gently 2-3 minutes
7: Let cool in water, then drain
8: Store in refrigerator for up to 2 days
9: To serve: simmer in water for 10-15 minutes, drain and serve with bread and butter with sweet mustard as a seasoning
10: Several types of sausages are easy to make at home
11: Casings can be found in specialty meat markets and are traditionally made of animal intestines
12: Saltpeter (remember that from your military mess days?) is used as a preservative in some sausages and is available in drugstores
13: Fresh sausages do not keep well and should be used in a few days
14: The more spice, salt and saltpeter they contain means a longer storage time for the sausage
15: From Gemini's MASSIVE MealMaster collection at www
16: synapse
17: com/~gemini