Fresh garlic sausage

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

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