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Recipe by: eddy
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See below ingredients and instructions of the recipe
5 tb SALT 1 ts GINGER
1 tb GROUND RED PEPPER 1 tb NUTMEG
1 tb PEPPER 2 c ICE WATER OR TOMATO Juice
2 tb RUBBED SAGE
GRIND THE MEAT THROUGH A 3/16 GRINDER PLATE AND MIX WELL WITH THE OTHER
INGREDIENTS. STUFF THE CASINGS AND BE SURE NOT TO LEAVE AT ROOM TEMP. TOO
LONG.
LORNA- N.J.
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