| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Essnce03 |
1 |
servings |
INGREDIENTS
| 3 |
lb |
Pork; cut 1. cubes |
| 1/2 |
lb |
Pork fat; cut into 1. cubes |
| 6 |
|
Garlic cloves; crushed |
| 1/2 |
c |
Red wine |
| 4 |
tb |
Paprika |
| 2 |
ts |
Crushed red pepper |
| 2 |
ts |
Salt |
| 1 |
ts |
Coriander |
| 1/2 |
ts |
Cumin |
| 1/2 |
ts |
Freshly-ground black pepper |
| 1 |
md |
Sausage casings |
INSTRUCTIONS
Blend the pork, pork fat, and seasonings together. Refrigerate 1 to 2
days to allow the spices and meat to infuse together. With the cold
coarse attachment of the meat grinder work the seasoned pork through
the grinder. Send 1/2 of the mixture through the grinder a second
time. Mix thoroughly. Stuff the casings using a funnel and tie at
desired link size. Prick the sausages so they do not burst while
cooking. This recipe yields 3 1/2 pounds of sausage.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2263 broadcast 01-21-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
02-25-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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