Yield: 8 servings
Measure | Ingredient |
---|---|
3 pounds | Pork, butt |
¾ pounds | Pork, fat |
1 tablespoon | Garlic, minced |
4 teaspoons | Salt, kosher |
2 tablespoons | Fennel, seed |
1 teaspoon | Pepper, cayenne |
1 tablespoon | Pepper, red, dried, flakes |
2 teaspoons | Pepper,black, freshly ground |
¼ cup | Water, cold |
\N \N | Casings, medium, hog |
Combine pork, fat, and all other ingredients except water casings in a large bowl. Grind through a ⅜ inch plate. Moisten water and mix until well blended. Stuff into medium hog casings tie at 5 inch intervals. (From, Hot Links and Country Flavors, Bruce Aidells and s Kelly, Knopf 1990)