Yield: 6 servings
|3 \N||Feet medium (2-inch diameter) hog casings|
|2½ pounds||Lean pork butt, cubed|
|½ pounds||Pork fat, cubed|
|1½ teaspoon||Salt, or to taste|
|2 teaspoons||Freshly coarse ground black pepper|
|2 teaspoons||Finely ground coriander|
|2 \N||Cloves garlic, finely minced|
|1 teaspoon||Crushed red pepper for hot sausage, or to taste|
"This variety is easy to make and is delicious roasted or used to flavor tomato sauce. To make three pounds: 1. Prepare the casings.
2. Grind the meat and fat together through the coarse disk.
3. Mix the remaining ingredients together with the meat.
4. Stuff into the casings and twist off into three-inch links.
5. Refrigerate and use within three days or freeze.
FROM: Tandika Star, Jul-22-90 2:30pm Source: "Home Sausage Making", Reavis