| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Pork loin or shoulder |
| 1 |
lb |
Pork fat |
| 2 |
tb |
Salt |
| 1 |
ts |
White pepper |
| 1/2 |
ts |
Coriander |
| 1/2 |
ts |
Nutmeg |
| 1/2 |
ts |
Cinnamon |
INSTRUCTIONS
In 1982 Readers Digest put out a book called BACK TO BASICS, it is great,
there are some wonderful recipes in it and these are some of the sausage
recipes that Ron might want.
Cure the meat for three days in the Brine Cure for Pork(recipe will follow)
then grind it two times, along with the fat, through a coarse cutting
plate. Mix in salt and seasonings, and grind again through a med fine
cutting plate. Slowly add 1 cup of iced water and mix thoroughly. stuff
into hog casings about 18 in long. Secure at both ends and twist in the
middle to make two long thin sausages from each length of casting. Hang to
dry for 24 hours; then cold smoke for eight hours (smoker will do well)
until the sausages turn deep brown. To cook, simmer in boiling water for 10
minutes. BRINE 2 gal water,3 lbs salt,1 lb brown sugar,2 tbsp black pepper,
5 crushed cloves,1 tbsp white pepper.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
ksmith3001@juno.com (Katherine L Smith) on Mar 10, 1997.
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