| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Sausage | 4 | Servings | |
INGREDIENTS
| 5 | Feet medium hog casings | |
| 3 1/2 | lb | Lean pork butt; cubed |
| 1/2 | lb | Pork fat; cubed |
| 2 | ts | Sugar |
| 4 | ts | Garlic; finely minced |
| 1 | tb | Black pepper |
| 1 | tb | Salt; or to taste |
| 1/4 | tb | Freshly grated nutmeg |
| 14 | ts | Freshly grated cinnamon |
| 1 | tb | Finely chopped ginger |
| 1/4 | tb | Ground allspice |
| 1/4 | tb | Ground thyme |
| 1/2 | c | Dry white wine |
| 1/2 | c | Dry vermouth |
INSTRUCTIONS
OR Prepare the casings. Grind meat and fat together through the fine disk and mix with the remaining ingredients. Stuff and twist into 4" links. Dry, uncovered, in the refrigerator for a day or two, turning them often. Cook by boiling in water or chicken stock or freeze. Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8 Typed by Carolyn Shaw 12-94 Posted to TNT - Prodigy's Recipe Exchange Newsletter by ksmith3001@juno.com (Katherine L Smith) on Oct 24, 1997
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