Yield: 6 pounds

Measure Ingredient
5 \N Feet small hog casings
5 pounds Lean fresh ham, cubed
1 pounds Pork skin with fat, cubed
3 teaspoons Salt, or to taste
4 teaspoons Coarse grind black pepper
2 teaspoons Ground nutmeg
2 teaspoons Ground cinnamon
1 teaspoon Cayenne
1 teaspoon Finely ground cloves
¼ cup Grated Parmesan cheese

Grind the meat and skin coarsley. Mix with remaining ingredients and run through the fine disk. Prepare casings, stuff and twist off into 6-8" links. Separate links, and allow to dry, uncovered, in the refrigerator for two days, turnig so they dry evenly. Boil for 45 minutes to eat immediately or boil cool and pack in canning jars with hot melted fat pured over them and store in fridge up to a month. To use, scoop the sausages out of the jar and reheat them. If they are drained well after reheating, they are not nearly as high in fat as you think.

Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8 Typed by Carolyn Shaw

Submitted By CAROLYN SHAW On 12-03-94

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