Yield: 4 pounds
| Measure | Ingredient |
|---|---|
| 5 | Feet medium hog casings |
| 3½ pounds | Lean pork butt, cubed |
| ½ pounds | Pork fat, cubed |
| 2 teaspoons | Sugar |
| 4 teaspoons | Garlic, finely minced |
| 1 teaspoon | Black pepper |
| 1 tablespoon | Salt, or to taste |
| ¼ teaspoon | Freshly grated nutmeg |
| 14 teaspoons | Freshly grated cinnamon |
| 1 teaspoon | Finely chopped ginger |
| ¼ teaspoon | Ground allspice |
| ¼ teaspoon | Ground thyme |
| ½ cup | Dry white wine OR- |
| ½ cup | Dry vermouth |
Prepare the casings. Grind meat and fat together through the fine disk and mix with the remaining ingredients. Stuff and twist into 4" links. Dry, uncovered, in the refrigerator for a day or two, turning them often. Cook by boiling in water or chicken stock 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 12-03-94