Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 x FT. 1 1/2" HOG CASINGS
1 1/2 lb LEAN PORK BUTT, CUBED
1 lb VEAL, CUBED
1/2 lb PORK FAT, CUBED
1/4 ts ALLSPICE
1/2 ts CRUSHED CARAWAY SEED
1/2 ts DRIED MARJORAM
1 ts WHITE PEPPER
1 ts SALT

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.

Browse by categories