Easy Recipe Finder
Recipe Feeder
3 x FT. 1 1/2" HOG CASINGS 1/2 ts CRUSHED CARAWAY SEED
1 1/2 lb LEAN PORK BUTT, CUBED 1/2 ts DRIED MARJORAM
1 lb VEAL, CUBED 1 ts WHITE PEPPER
1/2 lb PORK FAT, CUBED 1 ts SALT
1/4 ts ALLSPICE
8 servings
Soak And Prepare The Hog Casings. Grind The Pork, Veal, And Fat Separately
Through The Fine Blade Of The Meat Grinder. Mix Together The Meats And
Grind Again. Add Remaining Ingreedients And Mix Thoroughly. Stuff The
Mixture Into The Casings And Twist Off Into 4 To 5 Inch Lengths. Note:
These Are Fresh And Should Be Kept In The Refrigerator No Longer Than Two
Days. The Sausages Can Be Grilled Or Pan Fried.
1 1/2 lb LEAN PORK BUTT, CUBED 1/2 ts DRIED MARJORAM
1 lb VEAL, CUBED 1 ts WHITE PEPPER
1/2 lb PORK FAT, CUBED 1 ts SALT
1/4 ts ALLSPICE
8 servings
Soak And Prepare The Hog Casings. Grind The Pork, Veal, And Fat Separately
Through The Fine Blade Of The Meat Grinder. Mix Together The Meats And
Grind Again. Add Remaining Ingreedients And Mix Thoroughly. Stuff The
Mixture Into The Casings And Twist Off Into 4 To 5 Inch Lengths. Note:
These Are Fresh And Should Be Kept In The Refrigerator No Longer Than Two
Days. The Sausages Can Be Grilled Or Pan Fried.
