Recipe exchange

Cate's Grandmothers Pork Sausage (Prussia 1830's)

Mixed measurements - a feature of her handwritten recipe!

2 kilos pork (flap or cheap cuts)

1 kilo chuck steak (or cheap cut)

2 lbs rice

2 teaspoons pimento (ground whole spice)

2 tablespoons thyme

1 tablespoon marjoram (oregano)

1 teaspoon white pepper

1 teaspoon mace

2 tablespoons onion salt

Cook meat with a little salt, in enough water to cover the meat. Take meat out and let fat settle on the stock. Remove fat and discard. Mince meat. Cook the rice in the stock. Add spices and mix well. Form into patties and freeze. Nice crumbed before cooking. Can use sausage skins. Best not to freeze for more than 2 months, if they last that long.

Krody's Cajun Sausages

1/4 cup Tony's cajun spice (see www.tonychachere.com/about/)

1 tablespoons garlic powder

2 tablespoons onion powder

2 tablespoons cayenne powder

20lb ground meat - chicken, pork

Mix all ingredients and stuff into 33mm casings. Smoke for 6 hours on hickory wood (low and slow!)

Echte Basler Zwiebelwaere - Swiss Onion Pie

Dough

2 cups plain flour

1/2 teaspoon salt (option, to taste)

1/2 cup butter

4 tablespoons water (or enough to bind into a stiff dough)

Filling

1 1/2 teaspoons butter

4 med-large onions, sliced (finely in half rings - brown onions are best)

2/3 cup diced bacon

2 cups milk

3 tablespoons plain flour

2 well beaten eggs

2 cups cheese (tasty cheddar)

Dough: Rub butter into flour, add water and knead to a stiff dough. Roll on lightly floured board and line a 10 inch pan (2 inches high).

Filling: Saute bacon, add sliced onions. Cook with butter over medium heat until golden brown. While the onions are cooking add milk and eggs in a large bowl with flour, beating until smooth and well combined. Stir in grated cheese. When the onions and bacon are cooked, add to the egg mixture with caramelised juices, stir quickly to dissipate the heat. Pour into dough lined pan and cook in moderate (350F) oven for 30 mins, then raise the temperature to 400F for 5 minutes or until the top is brown. Serve hot or cold.