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