| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Pork &, Ham | 1 | Servings | |
INGREDIENTS
| 4 | lb | Trimmings |
| 5 | ts | Salt |
| 4 | ts | Ground sage |
| 2 | ts | Ground pepper |
| 1/2 | ts | Cloves or |
| 1 | ts | Ground nutmeg; (if desired) |
| 1 | ts | Sugar |
INSTRUCTIONS
Thoroughly mix the seasonings, spread it over the trimmings, and grind the whole quantity through the fine plate. You may prefer to grind the unseasoned meat through the 1/2-inch holes and then mix it with the seasonings, and then grind the meat through the 1/8-inch holes. If you are stuffing the meat into casings do so immediately after grinding. The sausage should be soft enough to pack tightly in the casings without adding cold water. To make bulk sausage that will slice and fry without crumbling, add a scant half cup of cold water to each 4 pounds ground, seasoned sausage and knead with hands until the meat becomes sticky and dough like. Pack tightly into molds or pans and chill before slicing. busted by sooz Posted to recipelu-digest Volume 01 Number 170 by James and Susan Kirkland <kirkland@gj.net> on Oct 27, 1997
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