| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Meats, Sausage |
4 |
Pounds |
INGREDIENTS
| 5 |
|
Feet medium hog casings |
| 3 1/2 |
lb |
Lean pork butt, cubed |
| 1/2 |
lb |
Pork fat, cubed |
| 2 |
ts |
Salt, or to taste |
| 2 |
ts |
Coarse grind black pepper |
| 1 |
ts |
Crushed red pepper |
| 4 |
cl |
Garlic, finely chopped |
| 3 |
ts |
Red wine vinegar |
| 1/4 |
c |
Dry red wine |
| 2 |
tb |
Brandy |
| 1 |
ts |
Fennel seed |
INSTRUCTIONS
Prepare casings. Grind meat and fat together through the coarse disk and
mix with remaining ingredients. Place in the fridge for 3-4 hours. This
gives the wine and brandy a chance to exrtract the flavor from the herbs
and spices and for the meat to absorb some of the liquid. Stuff into
casings; use within three days or freeze.
Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8 Typed
by Carolyn Shaw 12-94
Posted to bbq-digest by "Harry Jiles" <harryo@dave-world.net> on Feb 9,
1998
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