Garlic sausage

Yield: 1 servings

Measure Ingredient
2 pounds Pork butt
½ pounds Pork fat
⅓ pounds Ham and ham fat
\N \N Cloves,
\N \N 8-10 medium garlic cloves, peeled
1 teaspoon White pepper
2 tablespoons Sage
1 pinch Cayenne
2 teaspoons Black pepper
2 teaspoons \"quatre epices\" (1 part nutmeg,
\N \N Ginger, and 7 parts white pepper)
2 tablespoons Salt


Grind the pork butt, pork fat, ham and garlic on the large grind of a meat grinder. Place ground meat in a bowl and add spices, mixing thoroughly. You can saut a samll quantity of the mixture and taste for seasoning. You may want to add more spices, salt, pepper or garlic. Stuff sausages into pork casings (available at most large meat stores or you friendly local butcher) Makes about 6 4-inch sausages. You can sautthe sausages over low heat with a little butter for 15 to 20 minutes, or poach in simmering liquid. You may grill them as well. Serve with cold beer. From: The Book of Garlic Submitted By PAT STOCKETT On 08-10-95

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