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Yield: 6 Servings
Ingredients:
* 6 Ft 2-1/2" diameter hog -casings
* 3 lb Lean pork butt cubed
* 1 lb Lean beef chuck cubed
* 1/2 lb Veal cubed
* 1/2 lb Pork fat cubed
* 2 1/2 ts Salt or to taste
* 3 ts Finely ground black pepper
* 2 ts Ground marjoram
* 2 ts Ground summer savory
* 1/2 ts Ground allspice
* 3 Cloves garlic finely minced
* 2 tb Sweet paprika
Instructions:
. Prepare the casings. 2. Grind the meats and fat together through the coarse disk. 3. Mix the remaining ingredients with the meat. 4. Stuff the casings and leave the sausage in long links. Lengths of eighteen inches to two feet are traditional. 5. Allow the sausage to dry in a cool place for three or four hours or refrigerate for twenty-four hours uncovered. 6. Cook by roasting in a 425~ F. oven for forty-five minutes. These sausages are also excellent grilled over a charcoal fire and eaten in a Kaiser roll lathered with a spicy brown mustard.
Ingredients:
* 6 Ft 2-1/2" diameter hog -casings
* 3 lb Lean pork butt cubed
* 1 lb Lean beef chuck cubed
* 1/2 lb Veal cubed
* 1/2 lb Pork fat cubed
* 2 1/2 ts Salt or to taste
* 3 ts Finely ground black pepper
* 2 ts Ground marjoram
* 2 ts Ground summer savory
* 1/2 ts Ground allspice
* 3 Cloves garlic finely minced
* 2 tb Sweet paprika
Instructions:
. Prepare the casings. 2. Grind the meats and fat together through the coarse disk. 3. Mix the remaining ingredients with the meat. 4. Stuff the casings and leave the sausage in long links. Lengths of eighteen inches to two feet are traditional. 5. Allow the sausage to dry in a cool place for three or four hours or refrigerate for twenty-four hours uncovered. 6. Cook by roasting in a 425~ F. oven for forty-five minutes. These sausages are also excellent grilled over a charcoal fire and eaten in a Kaiser roll lathered with a spicy brown mustard.
