| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | American | Pork, Sausage-mak | 20 | servings |
INGREDIENTS
| 3 | lb | Pork; grind medium |
| 2 | lb | Veal; grind medium |
| 3 | c | Bread crumbs |
| 2 | Lemon rinds; grated | |
| 1 1/2 | tb | Salt |
| 2 | ts | Black pepper |
| 1 | ts | Sage |
| 1 | ts | Thyme |
| 1/2 | ts | Savory |
| 1 1/2 | ts | Sugar |
| 1 | ts | Marjoram |
| 1/2 | ts | Nutmeg |
| 1 | c | Cold water |
INSTRUCTIONS
Recipe by: Jerry Predika The Sausage Making Cookbook Converted by MM_Buster v2.0l.
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