Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb To 4 1/2 lb pork roast, 2 tb Brandy
-boned and cubed 1 tb Red pepper flakes
1 Onion, finely chopped 1 tb Fennel seeds
3 tb Red wine vinegar 5 Cloves garlic, minced
1 1/2 tb Red pepper 1 ts Cumin, ground
1 1/2 tb Black pepper, coarse ground 6 To 9 - feet pork sausage
2 tb Salt -casing

Grind pork coarsely into a large mixing bowl. Then next 10
ingredients; mix well. Grind mixture again. Cover and refrigerate 4
hours. Stuff casings, according to instructions. Twist casings and
tie into 8" links. To cook, place half the links in a large skillet;
pierce with a needle 3 or 4 times. Add 1/4 cup water, cover and
simmer 10 minutes. Uncover and cook over low heat, turning frequently
until water evaporates. Slice and serve warm. Sausages may also be
refrigerated 3 or 4 days or frozen.

Source: File/MAINMEX1.ZIP

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