Yield: 1 Servings
Measure | Ingredient |
---|---|
2¼ pounds | Lean pork, ground |
1¼ pounds | Veal, ground |
1 1/16 pounds | Fresh pork fat |
4 teaspoons | Salt |
1½ tablespoon | Sage, dried |
1 tablespoon | Marjoram, dried |
2 teaspoons | Freshly ground black pepper |
1 teaspoon | Sweet Hungarian Paprika |
½ teaspoon | Nutmeg |
¼ teaspoon | Cayenne |
3 \N | 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\\"