Cooking with Rum Title Jan 2
Homemade Rum Sausage
Ingredients:
6 lbs. Lean Fresh Pork
½ tsp. Red Pepper Flakes
1 ½ tsp. Salt
½ Tbsp. Ground Pepper
¾ Tbsp. Sage
1 Large White Onion, finely chopped
1 ½ tsp. Minced Garlic (optional)
½ C. Rum
5 Yards of Sausage Casing
Homemade Rum Sausage
Directions:
Cut the pork into cubes and then grind, using the fine blade in your meat grinder. Place ground pork into a bowl and add all of the ingredients, except the rum. Using your hands, begin mixing all ingredients together. Now sprinkle rum over the meat mixture and continue to mix with your hands.
Attach the sausage casing to the grinder and begin stuffing the casing by re-feeding the meat back through the grinder. Twist or tie into links. Refrigerate immediately after or freeze for longer storage. Yields: 50- 3 inch sausages.
Sweet Rum Omelet
Ingredients:
6 Eggs
3 tsp. Water
Salt
Grated Rind of half a Lemon
3 Tbsp. Butter
4 Tbsp. Raspberry Jam
Granulated Sugar
¼ C. Overproof Rum
Sweet Rum Omelet
Directions:
With a fork, beat the eggs together with the water. Add pinch of salt and lemon rind. Melt the butter in a pan and add the eggs. When the omelet is set, slide it onto a cutting board and spread the raspberry jam evenly on top. Roll up and put into a heatproof platter, sprinkling sugar over it. Pour warm rum over the omelet and ignite. When flame dies out, serve on a plate, optionally with a couple of Homemade Rum Sausages (see previous page) or with a sprinkle of brown sugar. Serves 6.
