Kokkorv Recipes
SWEDISH POTATO SAUSAGE - POTATIS SKORV
To stuff the casings, you will need a meat grinder with a sausage horn attachment. If you don't have such a device, use the mixture to make fried patties by shaping 1/4 cup of filling into a 1/2 inch thick patty and frying in hot oil until golden brown on both sides. From the local paper.
Provided by Molly53
Categories Potato
Time 45m
Yield 20 pounds
Number Of Ingredients 11
Steps:
- To prepare casings: Let casings soak in cool water about five minutes to remove salt on outer surface (no longer, or they will become too tender to stuff) and flush salt from the inside by placing one end on faucet nozzle and turn on cold tap water (if you see holes or water leaking, cut and discard).
- Remove casing from faucet and gently squeeze out water; cover rinsed casings and refrigerate until ready to use.
- Using the grinder attachment on mixer or a table grinder; grind meat, potatoes and onions together into a large roasting pan.
- Using clean hands, mix the ingredients together with spices.
- Add milk and mix again.
- Load casings onto funnel nozzle then stuff ground mix into funnel to fill casings into 18-inch length sausage; tie ends and make links by twisting the sausage where you wish the links to be.
- Four inches is a good size for a regular serving, smaller links may be made for appetizer servings.
- Place the sausages in large saucepan or dutch oven in a single layer with a little water; cover and heat over high heat to a low simmer.
- Reduce heat to maintain low simmer (sausages may burst if cooked at too high a heat) until the sausage is heated through, approximately 15 minutes.
- Precook sausages before freezing.
Nutrition Facts : Calories 750.6, Fat 42.6, SaturatedFat 16.4, Cholesterol 163.2, Sodium 3162.1, Carbohydrate 44.6, Fiber 5.1, Sugar 6.3, Protein 46.3
KOKKOH (MACROBIOTIC RICE MILK)
Kokkoh is used as an infant formula broth made from whole grains, seeds and legumes lightly toasted and ground to a powder(in this recipe using brown rice only). It was first brought to Western culture by Sakura Nyoichi, better known as George Ohsawa, as part of the Macrobiotic Diet, based a recipe widely used in traditional Japan and most commonly eaten as a breakfast cereal. From cafemom. Kokkoh is recommended as both a substitute for mother's milk and a means of weaning infants from it. (In the former case the recipe often calls only for brown rice ground to a fine powder and water.) Besides its soft and easily digestible texture, kokkoh is recommended as such because its mixture has a high and varied protein content; combined, the amino acids in each of the ingredients described at the outset include virtually all those needed for consumption. It is thus especially well suited for the growth needs of a child. When used solely for weaning, it is recommended that kokkoh be introduced at between 8 months and a year of age. It may be used as breast milk substitute as early as five months, but with a larger proportion of water, in order to further dilute the mixture. Kokkoh is also an important part of the macrobiotic diet, in accordance with the diet's heavy emphasis upon grains. Along with its use as a means of weaning, kokkoh is a common breakfast food among macrobiotic eaters of all ages.
Provided by Sharon123
Categories Beverages
Time 2h30m
Yield 1 batch
Number Of Ingredients 3
Steps:
- Wash the rice and toast it in a dry pan, stirring it constantly until it is golden and begins to pop.
- Add the water and salt and simmer for 2 hours or more on a low flame, stirring occasionally.
- Squeeze out the cream with a cheesecloth.
- This milk can serve as the basis for infant formula if it is supplemented with other nutrients.
Nutrition Facts : Calories 684.5, Fat 5.4, SaturatedFat 1.1, Sodium 665.4, Carbohydrate 142.9, Fiber 6.5, Sugar 1.6, Protein 14.7
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