| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Italian |
Sausages, Italian |
4 |
Servings |
INGREDIENTS
| 1 |
ts |
Fennel seeds |
| 2 |
ts |
Corrinder seeds |
| 2 |
ts |
Dried parsley |
| 1 |
ts |
Salt |
| 1 |
|
Garlic clove; minced |
| 1/2 |
ts |
Ground pepper |
| 1 |
lb |
Ground pork |
INSTRUCTIONS
Using a morter and pestle or your blender, make a powder out of the fennel
seeds, corrinder seeds, dried parsley, salt minced garlic and pepper. Add
the spice mixture to the ground ;pork and lightly mix together, using your
hands. Shape the meat into a loaf and use within two days. You can make in
larger amounts if you want. Divide into pound portions, and wrap each
portion in plastic wrap, then in freezer foil. Store in freezer and use
within three months. Makes 1 pound.
Posted to FOODWINE Digest by Beynong <Beynong@AOL.COM> on Jan 12, 1998
A Message from our Provider:
“Though our feelings come and go, God’s love for us does not. #C.S. Lewis”