Yield: 2 .5 lbs
Measure | Ingredient |
---|---|
1½ pounds | Lean pork, trim of fat |
⅔ pounds | Fatback or hardest pork fat avail |
1 cup | Finely chopped onion |
½ cup | Finely chopped parsley |
1½ tablespoon | Finely minced garlic |
2 tablespoons | Hot red chiles, fine chop or 1ts dried red pepper |
2½ teaspoon | Cayenne pepper |
2 teaspoons | Dried thyme |
½ teaspoon | Allspice |
1 tablespoon | Salt, if desired |
⅛ teaspoon | Saltpeter, optl |
6 \N | Prepared sausage casings |
Grind the pork and pork fat using a meat grinder. Add the onion, parsley, saltpeter and spices. Test the mixture by making a small patty and cooking it. Adjust seasonings if need be. Put the mixture through the meat grinder a second time. Stuff the sausage casing. When ready to cook, prick the sausages all over with a fork to prevent bursting. Fry in a little oil.
[-=PAM=-]
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini