Yield: 4 pounds
| Measure | Ingredient |
|---|---|
| 4 \N | Feet medium hog casings |
| 3½ pounds | Lean pork butt, cubed |
| ½ pounds | Pork fat, cubed |
| 1 cup | Grated Parmesan cheese |
| ½ teaspoon | Freshly ground nutmeg |
| ½ teaspoon | Finely ground coriander |
| 1 teaspoon | Grated lemon peel |
| 1 teaspoon | Grated orange peel |
| 1 teaspoon | Finely ground black pepper |
| 1 clove | Garlic, very finely chopped |
| 1½ teaspoon | Salt, or to taste |
| ½ cup | Dry vermouth |
Grind pork and fat together through the fine disk and mix with remaining ingredients. Prepare casings, stuff and twist off into 8-10" lengths. Separate the links and allow them to dry in a cool place 2-3 hours. Refrigerate and use within two or three days or freeze. The flavor of the orange and lemon is intensified by freezing and is best used fresh.
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