| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 5 |
lb |
Lean pork shoulder, in 1" cubes |
| 1 |
lb |
Pure pork lard, in 1" cubes |
| 4 |
tb |
Salt |
| 1/2 |
ts |
Cinnamon |
| 1/2 |
ts |
Ground cloves |
| 3 |
|
Cloves garlic, finely chopped |
| 4 |
tb |
Red wine vinegar |
| 1 |
tb |
Freshly ground black pepper |
| 2 |
lb |
Pork casings, 2" diameter, washed 1/2 hour and run under water |
INSTRUCTIONS
Grind pork and fat on the 1/2-inch setting of a meat grinder or have your
butcher do it for you. Mix the pork and fat together with your hands. Add
salt, cinnamon, cloves, garlic, vinegar and pepper and mix well. Cover and
refrigerate overnight.
Stuff the pork casings with the pork mixture, tying the sausages at 5-inch
intervals and refrigerate until ready to cook.
Yield: 4 servings
Recipe by: Molto Mario Posted to MC-Recipe Digest V1 #588 by Sue
<suechef@sover.net> on Apr 26, 1997
A Message from our Provider:
“Thankfulness to God is a recognition that God in His goodness and faithfulness has provided for us and cared for us, both physically and spiritually. It is a recognition that we are totally dependent upon Him; that all that we are and have comes from God. #Jerry Bridges”