| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | 1 | servings | ||
INGREDIENTS
| 19 | lb | Lean meat |
| 6 | lb | Pork or beef fat |
| 3/4 | c | Nonfat dry milk |
| 3/4 | c | Salt |
| 2 | qt | Cold water |
| 3 | Eggs | |
| 2 | tb | Sugar |
| 5 | tb | Onion powder |
| 4 | tb | Ground white pepper |
| 1 | tb | Ground mace |
| 1 | tb | Ground ginger |
INSTRUCTIONS
Cut lean meat and fat into 1-inch squares or grind through a coarse (1/2-1-inch) plate. Season by sprinkling the ingredients over the meat and hand mix. Grind through a 1/8-inch plate. Mix 6 minutes and stuff into hog casings. Cook in water at 170 degrees Fahrenheit or at 185 degrees Fahrenheit in the smokehouse until the internal temperature of the sausage reaches 152 degrees Fahrenheit. Immediately place the sausage in cold water until the internal temperature is 100 degrees Fahrenheit. Rinse briefly with hot water to remove grease. Allow to dry about 1 hour at room temperature. Store in the refrigerator. NOTE: This product may be cooked from the fresh state without first heating in 170 degrees Fahrenheit water if desired. MSU Extension Converted by MM_Buster v2.0l.
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