INGREDIENTS

INSTRUCTIONS

FLAVOURING SOLUTION
Rinse casings and soak in tepid water 1 hour.
Grind the beef through the fine disk twice, chilling it between grindings.
Grind the pork through the fine blade once and mix it with the beef.
Make the flavouring solution:  bring the water to a boil and stir in the
sugar until it is dissolved.  Reduce the heat so that the liquid is barely
simmering and add the remaining ingredients.  Turn off the heat and allow
the mixture to cool.
Mix the flavouring solution and all the remaining ingredients into the
meat.
Cure the sausage in the refrigerator for twenty-four hours. Stuff the meat
into the casings and tie off into six-inch or eight-inch links.
Smoke the sausage with a cool (80-90 F) smoke for about twelve hours.
Increase the smoke temperature to about 120 F and continue to smoke for
abut four or five more hours, or until the sausage is firm.
Let the sausage hang in a cool place at least two weeks before eating.
* Pork to be consumed raw, as in dried sausage, can be made completely safe
and free of trichinae by freezing it to -20 F for six to twelve days. -10 F
for ten to twenty days or 5 F for twenty to thirty days. These guidelines
have been set by the USDA for commercial packers and are perfectly safe if
followed by the home sausage maker.
If you can't or don't wish to tie up freezer space to treat your own
sausage meat, you can ask your butcher to order you some "certified" pork.
Certified pork has been frozen to render it trichinosis free and comes
stamped or labeled as such.  Make sure you see the stamp or label.
From: Sam Waring                      Date: 07-17-96
Posted to MM-Recipes Digest V3 #341
From: BobbieB1@aol.com
Date: Fri, 13 Dec 1996 00:06:26 -0500

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