Yield: 1 servings
|10 pounds||Pork shoulders|
1. Finely dice the onions and saute in a light butter substitute like Whirl.
2. Cool and grind the meat in a ⅜ grinding plate. 3. Mix all the ingredients in the water and add to the ground pork.
4 Stuff into a 36/38mm hog skin and let the sausage stand overnight in the cooler.
5.Cook to order.
This recipe was supplied by A Proud Lithuanian Lady Marta Atkocaitis of Chicago Il
Converted by MM_Buster v2.0l.