| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Breakfast, Pork | 1 | Servings | |
INGREDIENTS
| 5 | tb | Salt; I use sea salt |
| 1 | tb | Ground white pepper |
| 2 | tb | Rubbed sage; (or to taste) |
| 1 | ts | Ginger |
| 1 | tb | Nutmeg |
| 1 | tb | Ground red pepper flakes; optional |
| 1 | pt | Ice water |
INSTRUCTIONS
INGREDIENTS FOR 10 LBS Cool meat to 32-35 F. Grind through a 3/16" plate and place in a mixing bowl. Add all ingredients and mix well. (water too). Stuff in 28-30mm hog casings. Place in refrigerator as soon as possible. Chill well, and package as desired. NOTES : Keep meats as cold as possible. For casings and other sausage supplies: The Sausage Maker 177 Military Road Buffalo, NY 14207 716-876-5521 Recipe by: The Sausage Maker Posted to MC-Recipe Digest V1 #725 by Babygoil@aol.com on Aug 8, 1997
A Message from our Provider:
“Where love is, God is. #Henry Drummond”