| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Meats, Sausage |
1 |
Servings |
INGREDIENTS
| 5 |
lb |
Pork butt; trimmed of fat |
| 5 |
lb |
Veal; lean, all cuts |
| 1 |
pt |
Whole milk |
| 1 |
oz |
Fine salt |
| 1 |
tb |
Black pepper |
| 1 |
tb |
Powdered dextrose |
| 1 |
ts |
Ground mace |
| 1 |
ts |
Ground coriander |
| 1 |
ts |
Ground nutmeg |
|
|
Hog casings |
INSTRUCTIONS
Grind pork and veal through 3/8" plate. Chill for 1 hour in shallow pan.
Mix spices into milk and stir to dissolve. Pour over meat and mix
thoroughly. Stuff casings and tie off at 4". Refrigerate sausages overnight
to develop flavor. Boil some beer and remove from heat. Add sausages and
allow to stand 10-30 minutes before grilling.
*Powdered dextrose is also known as corn or priming sugar and can be found
in homebrew supply shops.
Recipe by: Professional Charcuterie
Posted to bbq-digest by Kit Anderson <kitridge@bigfoot.com> on Apr 30, 1998
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