Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Pork, minced coarsely.] |
| ½ teaspoon | Allspice, ground.] |
| 1 tablespoon | Black pepper, freshly ground, plus |
| ½ teaspoon | Black pepper. |
| 6 \N | Garlic cloves, crushed.] |
| 1 teaspoon | Salt. |
| 1 teaspoon | Liquid smoke. |
| ⅓ cup | Water. |
Mix together all the ingredients except the water. Then add the water slowly, and continue to mix so that you form an even texture.
Seal in plastic bags in form of sausage. Use bags that can be sealed and then placed in boiling water. Boil in water for 45 minutes. [Sausage can be frozen at this point.] Remove from the pouch, and brown in the frying pan.
Seasoning can be varied to suit individual taste.
Makes 1½ pounds.
from THE FRUGAL GOURMET
by JEFF SMITH
typed by KEVIN JCJD SYMONS
Posted to MM-Recipes Digest V4 #6 by "Rfm" <Robert-Miles@...> on Feb 08, 99