| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Import, New, Text |
1 |
Servings |
INGREDIENTS
| 5 |
lb |
Lean pork shoulder, in 1" |
|
|
cubes |
| 1 |
lb |
Pure pork lard, in 1" cubes |
| 4 |
T |
Salt |
| 1/2 |
t |
Cinnamon |
| 1/2 |
t |
Ground cloves |
| 3 |
|
Cloves garlic, finely |
|
|
chopped |
| 4 |
T |
Red wine vinegar |
| 1 |
T |
Freshly ground black pepper |
| 2 |
lb |
Pork casings, 2" diameter |
|
|
washed 1/2 hour and run |
|
|
under water |
INSTRUCTIONS
Grind pork and fat on the 1/2-inch setting of a meat grinder or have
your butcher do it for you. Mix the pork and fat together with your
hands. Add salt, cinnamon, cloves, garlic, vinegar and pepper and mix
well. Cover and refrigerate overnight. Stuff the pork casings with the
pork mixture, tying the sausages at 5-inch intervals and refrigerate
until ready to cook. Yield: 4 servings Recipe by: Molto Mario Posted
to MC-Recipe Digest V1 #588 by Sue <suechef@sover.net> on Apr 26, 1997
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