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

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