With processor running, drop garlic through feed tube and mince. Add next 7 ingredients and process until thick paste forms. Add pork and combine, using on/off turns Add sauerkraut and just mix in. With moistened hands, shape sausage into six 3/4-inch-thick patties; arrange on plate. Heat large nonstick skillet over medium heat. Add sausage patties […]

In a meat grinder, coarsely grind the pork, beef, and pork fat, in batches. Add all remaining ingredients, except the casings. Mix well and allow to sit while you clean the casings. Rinse the casings thoroughly in cold water and run fresh water through them. Drain. Using a sausage machine, a KitchenAid with a sausage […]

Wash the lentils and soak them in water overnight. Drain. The following day, saute the onion and carrot in 1 tablespoon of the butter. Add cloves, parsley, drained lentils and pepper, and enough water to cover. Cook in a large pot until done – about 1 1/2 hours. While the lentils are still very hot […]

the meat is browned add carraway seads and a small amount of water. Let simmer (covered) on slow heat adding water if necessary and stiring occasionaly. When meet is almost tender add potatos, green pepper and tomato (cut into cubes). Add water and boil 20 more minutes. This is the basic recipe. There are endless […]

In a Dutch oven cook meat and onion in hot oil until meat is brown. Add the beer, water, tomato paste, paprika, salt, caraway seed and pepper. Cover; simmer 1 1/4 to 1 1/2 hours. Meanwhile, cut potatoes into 1″ pieces. Add potatoes, UNDRAINED sauerkraut, and parsley to skillet. Cook, covered, about 20 minutes or […]

Cut port into pieces about 4″ x 5″. (actually size is not important) Mix flour with salt and pepper on sheet of waxed paper. Dredge pork in flour. Save 2 TB of flour mixture. Heat butter & olive oil in large skillet. Brown meat and saute onions & garlic at same time until onions are […]

Toss beef with salt,pepper and paprika until coated.Heat shortening in large skillet or Dutch oven.Add meat;brown well over moderately hot heat.Stir in onions;cook 5 minutes.Remove from heat.Add 1/4 cup brandy; ignite.When flames die out,return to heat.Stir in consomme.Cover tightly;simmer until meat is tender, 1 to 1 1/2 hours.Add marjoram and caraway;cook 10 minutes.Blend cornstarch with […]