| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
ts |
Salt [a] |
| 1/4 |
ts |
Black pepper [a] |
| 2 |
ts |
Sweet paprika [a] |
| 1 |
ts |
Minced fresh rosemary or 1/2 teaspoon crumbled dried [a] |
| 2 |
|
Garlic cloves; crushed then minced [a] |
| 1 1/2 |
tb |
White vinegar [a] |
| 1 |
lb |
Lean pork; coarsely ground [b] |
| 1/4 |
lb |
Pork fat; coarsely ground [b] |
|
|
Prepared sheep or hog casings |
|
3 |
months in the freezer. |
INSTRUCTIONS
Mix together [a]. Knead together [b]. Knead [a] into [b]. Stuff,
refrigerator-dry and cook like butifarra, but make smaller sausages,
perhaps 6-8" long. Or smoke after drying. Can store raw or cooked sausages
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
hvane@shrewsbury.org on Sep 24, 1997
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