| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Pork, Sausage-mak |
20 |
servings |
INGREDIENTS
| 5 |
lb |
Pork butt |
| 1 |
tb |
Salt; koshar |
| 2 1/2 |
ts |
Black pepper |
| 3 |
tb |
Sage; ground or rubbed |
| 1 |
c |
Water |
| 1 |
tb |
Sugar |
| 1/2 |
ts |
Thyme |
| 1/2 |
ts |
Coriander |
| 1/8 |
ts |
Cayenne |
INSTRUCTIONS
Grind meat.
Mix spices, salt and sugar into the water and then add the water to
the ground pork. Mix well.
Follow standard sausage making procedures.
Recipe by: Charlie Knote's Book
Converted by MM_Buster v2.0l.
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