Muster sausage (basic recipe)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | pounds | Lean pork shoulder, cut into |
| 1 | Inch cubes | |
| 1 | pounds | Pure pork lard, cut into |
| 1 | Inch cubes | |
| 4 | tablespoons | Salt |
| ½ | teaspoon | Cinnamon |
| ½ | teaspoon | Ground cloves |
| 3 | Cloves garlic, finely | |
| Chopped | ||
| 4 | tablespoons | Red wine vinegar |
| 1 | tablespoon | Ground black pepper |
| 2 | pounds | Pork casings, 2-inches |
| Diameter, washed 1/2 hour | ||
| And run under water | ||
Directions
MOLTO MARIO #MB1D07
Grind pork and fat on the ½-inch setting of a meat grinder or have your butcher do it for you. Mix the pork and fat together with your hands. Add salt, cinnamon, cloves, garlic, vinegar and pepper and mix well. Cover and refrigerate overnight.
Stuff the pork casings with the pork mixture, tying the sausages at 5-inch intervals and refrigerate until ready to cook.
Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.
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