| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meat |
12 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Boneless pork butt or shoulder |
| 2 1/2 |
ts |
Rubbed sage |
| 2 |
ts |
Salt |
| 1 1/2 |
ts |
Ground white or black pepper |
| 1 1/2 |
ts |
Marjoram |
| 1 |
ts |
Crushed red chile |
| 1/2 |
ts |
Savory |
| 1/2 |
ts |
Ground Cayenne chile |
| 3/16 |
ts |
Ground nutmeg |
|
|
Enough pork fat if necessary to make a 2-to-1 meat to fat ratio |
INSTRUCTIONS
Cut the meat (and fat, if necessary) into chunks. Spread out on a pie pan
or cookie sheet and place in the freezer to chill (not long enough to
freeze, just long enough to become firm). Grind the meat and fat together
twice, using a coarse blade. Add the spices to the meat and fat mixture and
knead it in thoroughly. Cover and refrigerate at least a couple of hours or
overnight. The sausage can be stuffed into prepared casings or formed into
patties or appropriate bulk portions and refrigerated for up to 3 days
before use after which any remaining should be frozen.
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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