Ingredients Jump to Instructions ↓

  1. 6 oz 170g Tripe

  2. 1/4 cup 15g / 1/2oz Chopped onion Milk - to cover tripe

  3. 1 Beef tenderloin - (12 oz) - minced twice

  4. 1 Pork tenderloin - (8 oz) - minced twice

  5. 1 Garlic clove - crushed

  6. 1/2 teaspoon 2 1/2ml Mace

  7. 1/4 teaspoon 1 1/3ml Thyme

  8. 1/4 teaspoon 1 1/3ml Nutmeg

  9. 1/4 teaspoon 1 1/3ml Sage

  10. 1/2 teaspoon 2 1/2ml Coriander

  11. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper Hatebliksem

  12. 3 Yards piping casing

  13. 4 cups 948ml Cold water

  14. 1 teaspoon 5ml Salt

  15. 4 Sour apples - peeled, and Covered with water until needed

  16. 2 Sweet apples - peeled, and Covered with water until needed

  17. 2 lbs 908g / 32oz Potatoes - peeled Clarified butter - as needed Freshly-ground black pepper - to taste

  18. 1/2 cup 99g / 3 1/2oz Butter

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Cook tripe with onion in milk for 2 hours. Let cool and mince once. Combine tripe, beef, and pork in bowl. Add garlic and spices. Cover with a clean cloth and rest in the refrigerator overnight. Soak pig's casing in cold water, cover, and let stand overnight, refrigerated. Place cold water in saucepan and season with salt. Cut apples and potatoes into 1/4-inch thick slices and add to pan. Cook, covered, for 30 minutes. Meanwhile, drain pig's casings and run warm water through it by placing one end over faucet. Attach casing to end of sausage funnel on a mixer and place seasoned sausage meat onto the scoop. Gently force the sausage mixture through the funnel into the casing. When 12 inches long, tie ends of casing together, forming a ring. Repeat two more times, making sausage links slightly shorter each time, so they will all fit nicely inside each other in frying pan. Place in frying pan, the smaller rings inside the bigger ones. Cover with water and cook for 7 minutes. Drain and cool. Add clarified butter to pan. Prick sausages and add to pan. Cook 5 minutes, turning once. Drain potatoes and apples and mash together. Season with salt and pepper and mix in butter. Return to heat to dry out slightly. To serve, scoop potatoes and apples onto platter. Place sausage rings on top. This recipe yields 4 servings.


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