| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Meats, Sausage |
1 |
servings |
INGREDIENTS
| 1 1/2 |
lb |
Pork butt |
| 1 |
lb |
Veal shoulder |
| 1/2 |
lb |
Pork back fat |
| 1 |
tb |
Salt |
| 1 |
ts |
Sugar |
| 1 |
ts |
Black pepper |
| 1 |
ts |
Ground mace |
| 1 |
ts |
Ground caraway seeds |
| 1/2 |
ts |
Ground ginger |
| 1/2 |
c |
Milk |
|
md |
Hog casings |
INSTRUCTIONS
Mix measts and fat and all seasonings in large bowl and grind with 1/8"
plate. Add milk and knead until spices are well mixed in. Stuff into
casings and tie off at 5". You can poach them in beer for 20 minutes or
grill them raw. Makes 3 pounds.
Recipe by: Bruce Aidells
Posted to CHILE-HEADS DIGEST by Kit Anderson <kitridge@bigfoot.com> on Jul
21, 1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus is my Lifeguard!”