Garlic sausage (dried)
10 pounds
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | pounds | Pork (preferably fresh, not cured, ham), cubed |
| 3 | pounds | Cubed pork fat |
| 5 | tablespoons | Salt |
| 3 | tablespoons | Finely minced garlic |
| 1 | cup | Brandy |
| 1 | tablespoon | Finely ground white pepper |
| 1 | teaspoon | Crushed bay leaf |
| ½ | teaspoon | Ground cloves |
| ½ | teaspoon | Mace |
| ½ | teaspoon | Dried basil leaf |
| ½ | teaspoon | Cinnamon |
| ½ | teaspoon | Dried oregano |
| ½ | teaspoon | Sage |
| ½ | teaspoon | Thyme |
| ¼ | teaspoon | Summer savory |
| ¼ | teaspoon | Cayenne |
| 1 | tablespoon | Sweet paprika |
| 2 | tablespoons | Sugar |
| ½ | teaspoon | Ascorbic acid |
| 1 | teaspoon | Saltpeter |
| 4 | Feet large beef casings | |
Directions
Grind meat and fat separately through the coarse disk, mix together, and regrind through the fine disk. It will help to chill mixture in the freezer about thirty minutes between grindings. Mix in the salt, garlic, and brandy. Grind remaining dry ingredients until you have a fine powder; mix into meat. Cure in the refrigerator 24 hours.
Prepare casings, stuff and tie into 6-7" links. Hang to dry 8-12 weeks or until it is sufficiently firm.
Source: Home Sausage Making by charles G. Reavis ISBN: 0-88266-477-8 Typed by Carolyn Shaw.
Submitted By CAROLYN SHAW On 12-03-94