Yield: 1 Servings
|2¼ pounds||Lean pork, ground|
|1¼ pounds||Veal, ground|
|1 1/16 pounds||Fresh pork fat|
|1½ tablespoon||Sage, dried|
|1 tablespoon||Marjoram, dried|
|2 teaspoons||Freshly ground black pepper|
|1 teaspoon||Sweet Hungarian Paprika|
|3||Cloves garlic, finely minced|
|2 tablespoons||Vegetable oil|
Mix all together very well. Stuff about 8 feet of casing. Smoke as usual.
Don't get it too dry.
As I said, this is very basic, so I hope you have some experience making sausage. If you need further instructions, let me know and I'll call Charlton. Hope you enjoy it!
Posted to EAT-L Digest 6 November 96 Date: Thu, 7 Nov 1996 21:12:34 -0500 From: "Raymond F. Falcon (by way of \"Raymond F. Falcon\"