| 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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