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5 lb Pork, butt, 1/3 fat
1 tb Garlic, chopped
1 tb Pepper, black
2 ts Salt
9 Casings, pork, soaked
1) Cut meat in strips, mix in seasonings to coat evenly, chill. Grind with medium plate. 2) Stuff sausages in casings, tie at 4 1/2 inch intervals. VARIATIONS: a) omit garlic. dd 1 or 2 teaspoons red pepper flakes. dd 1 or 2 tablespoons fresh herbs as desired sley, sage, oregano, rosemary, thyme.) dd 1 tablespoon fennel seeds; (Shorty wouldn't but he t mind if you do.) dd 1/2 cup dry red wine before stuffing.
1 tb Garlic, chopped
1 tb Pepper, black
2 ts Salt
9 Casings, pork, soaked
1) Cut meat in strips, mix in seasonings to coat evenly, chill. Grind with medium plate. 2) Stuff sausages in casings, tie at 4 1/2 inch intervals. VARIATIONS: a) omit garlic. dd 1 or 2 teaspoons red pepper flakes. dd 1 or 2 tablespoons fresh herbs as desired sley, sage, oregano, rosemary, thyme.) dd 1 tablespoon fennel seeds; (Shorty wouldn't but he t mind if you do.) dd 1/2 cup dry red wine before stuffing.
