|5 pounds||Fresh ham (not cured or smoked), boned and skinned with fat|
|4 cups||Ruby port (or enough to|
|5||Feet medium hog casings|
|4 pounds||Boar, cubed|
|1 pounds||Pork fat, cubed or-|
|5 pounds||Pork, prepared as above|
|1 tablespoon||Whole balck peppercorns|
|1 tablespoon||Whole juniper berries|
|3||Or 4 sprigs fresh thyme|
|3||Or 4 whole sage leaves|
|2 teaspoons||Black pepper|
|2 teaspoons||Crushed fennel seed|
|Crushed red pepper to taste|
IF BOAR IS NOT AVAILABLE
IF BOAR IS AVAILABLE
To prepare pork: Lay the fresh ham out flat in a roasting pan just large enough to accomodate it. Pour the remaining inredients over the meat and marinate for four days. Keep refrigerated and turn at least once, but preferably twice a day. At the end of the marinating time, pat the meat dry, removing any pieces of spices clinging to it and use as you would fresh boar meat.
Sausage: Prepare casings. Mix all ingredients and grind using the coarse disk. Stuff casings and twist off into 3-4" links. Prepare as you would any fresh sausage.
Source: Home Sausage Making by charles G. Reavis ISBN: 0-88266-477-8 typed by Carolyn Shaw 12-94.
Submitted By CAROLYN SHAW On 12-09-94
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