Sausage 1
1 1/2 m medium hog casings [if making links] 2 kg lean pork butt -- cubed 500 g pork fat -- cubed [Note: substit 5 tsp coarse salt [Kosher salt, no iodine] 3 tsp fresh black pepper...
Ingredients
- 11/2 m medium hog casings [if making links]
- 2kg lean pork butt -- cubed
- 500g pork fat -- cubed [note: substit
- 5tspcoarse salt [kosher salt, no iodine]
- 3tspfresh black pepper -- coarsely ground
- 2clovegarlic finely minced
- 21/2 tsp fennel seed
- 1tspanise seed
Directions
- 1
1 1/2 m medium hog casings [if making links] 2 kg lean pork butt -- cubed 500 g pork fat -- cubed [Note: substit 5 tsp coarse salt [Kosher s
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Prepare the casings
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Grind the meat and fat together through the course disk
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Mix the remaining ingredients with the ground meat and fat
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Stuff the mixture into casings and twist off into 8-10 cm links
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Refrigerate and use within three days [immediately if using store- ground meat as this is not as sanitary as grinding your own], or wrap sau
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Author's Notes: From 'Home Sausage Making' by Charles Reavis, Pownal, VT: Garden Way Publishing, 1981, ISBN# 0-88266-5 You might also try ad
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Difficulty : moderate - patience needed