Point is cured for my Corned Beef, but due to the upcoming warm weather instead of the Original plan of Corned Beef and Cabbage-I am going to make my Reuben Sausages.
Slightly non traditional-making a small diced Mustard Caraway Sauerkraut. Farce of 2/3 Corned Beef with added beef fat. Hand cut additions of 1/3 Horseradish cured Point, 10% meat weight of Swiss Cheese and the Kraut.
Just need to find a good recipe for Rye Sausage Rolls
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