Yield: 3 poundsgs
| Measure | Ingredient |
|---|---|
| 3 \N | Feet small hog or sheep casings |
| 3 pounds | Chicken meat, 15% fat |
| ½ teaspoon | Allspice |
| ¾ teaspoon | Caraway seeds, crushed |
| ¾ teaspoon | Dried marjoram |
| 1 teaspoon | Fine grind white pepper |
| 1 teaspoon | Salt, to taste |
Grind meat through the fine disk; mix with remaining ingredients and chill in refrigerator 30 minutes. Run thru fine disk again. Prepare casings and stuff. Refrigerate up to two days or freeze.
Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8 Typed by Carolyn Shaw 12-94
Submitted By CAROLYN SHAW On 01-12-95