| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Polish |
|
1 |
Servings |
INGREDIENTS
| 2 1/4 |
lb |
Lean pork, ground |
| 1 1/4 |
lb |
Veal, ground |
| 1 1/16 |
lb |
Fresh pork fat |
| 4 |
ts |
Salt |
| 1 1/2 |
tb |
Sage, dried |
| 1 |
tb |
Marjoram, dried |
| 2 |
ts |
Freshly ground black pepper |
| 1 |
ts |
Sweet Hungarian Paprika |
| 1/2 |
ts |
Nutmeg |
| 1/4 |
ts |
Cayenne |
| 3 |
|
Cloves garlic, finely minced |
| 2 |
tb |
Vegetable oil |
INSTRUCTIONS
Mix all together very well. Stuff about 8 feet of casing. Smoke as usual.
Don't get it too dry.
As I said, this is very basic, so I hope you have some experience making
sausage. If you need further instructions, let me know and I'll call
Charlton. Hope you enjoy it!
Posted to EAT-L Digest 6 November 96
Date: Thu, 7 Nov 1996 21:12:34 -0500
From: "Raymond F. Falcon (by way of "Raymond F. Falcon"
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