German Oatmeal Sausage Recipe
Ingredients
| Pork shoulder | 1 | |
| Salt | To Taste | |
| Quick-cooking oats | ||
| Thyme | 1 Tablespoon | |
| Butter | ||
Directions
Bring pork to a boil in 2 cups water with 2 teaspoons salt in Dutch oven; simmer until tender.
Remove from broth; cool.
Grind pork; return to broth.
Heat to boiling; add oats.
Cook, stirring, until oats drop from spoon.
Add thyme aid additional salt before mixture thickens.
Pour into molds; let stand until firm.
Remove; wrap in foil or freezer paper.
Freeze; cut in thin slices.
Fry in butter until crisp.
Remove from broth; cool.
Grind pork; return to broth.
Heat to boiling; add oats.
Cook, stirring, until oats drop from spoon.
Add thyme aid additional salt before mixture thickens.
Pour into molds; let stand until firm.
Remove; wrap in foil or freezer paper.
Freeze; cut in thin slices.
Fry in butter until crisp.
Chef
