| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats, Main dish |
1 |
Servings |
INGREDIENTS
| 4 |
ts |
Kosher salt |
| 1/2 |
ts |
Dried thyme |
| 2 |
ts |
Dried leaf sage, crumbled |
| 1 |
sm |
Onion, finely chopped |
| 2 |
lb |
Lean pork,trimmed,cut 1/2">> |
|
|
Cubes and chilled |
| 3/4 |
lb |
Fresh pork fat, cut 1/2">>> |
|
|
Cubes and chilled |
INSTRUCTIONS
Combine salt, thyme, sage and peppercorns in spice mill or mortar and grind
to pwdr. Sprinkle onion and spices over meat & fat in bowl and mix well.
Put 1/2 of mixture in food processor and process to fine pure. Remove to
bowl and repeat with remaining 1/2. Cover and refrigerate for at least 6
hrs., but no more than 24 hrs.
Stuff casings, tying every 3". Refrigerate sausages at least 12 hrs, or
for as long as 48 hrs. For longer storage, freeze.
Cook in your usual manner. Yield: abt. 2 3/4 lbs.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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