| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
New Jersey |
Lamb, Sausage, Meats |
14 |
Patties |
INGREDIENTS
| 2 |
lb |
Lamb, fat removed |
| 1 |
lb |
Pork |
| 1/4 |
lb |
Fresh fatback |
| 2 |
tb |
Cayenne pepper |
| 1 |
tb |
Cumin |
| 1/2 |
ts |
Garlic powder |
| 2 |
ts |
Salt |
INSTRUCTIONS
Ask the butcher to grind the lamb, pork, and fatback together, or do it
yourself in a meat grinder.
In a small bowl, mix the pepper, cumin, garlic powder, and salt with 4
tablespoons of water.
Put the meat in a large bowl. Add 2 tablespoons of the spice mix and knead
it in with your hands. This amount makes a fairly hot mix. If you don't
like spicy foods, use 1 tablespoon of the mix, then fry a bit of the meat
and taste it. You can always add more if it's not hot enough.
Either pack the mixture into sausage casings or shape it into patties. When
ready to use, heat them in a covered pan with a little water, then remove
the cover and cook the sausage until no redness shows. Makes 20 5-inch
links or 14 to 16 patties.
The Record, Northern New Jersey, April 1, 1987
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