Subj : Nat'l Sausage Week - UK 5
To   : All
From : Dave Drum
Date : Tue Oct 29 2024 04:30 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Garlic Sausage
 Categories: Sausage, Pork, Chilies
      Yield: 3 Pounds
 
      2 lb Pork butt
    1/2 lb Pork fat
    1/3 lb Ham and ham fat
     10 cl Garlic; peeled
      1 ts White pepper
      2 tb Sage
    1/2 ts Cayenne
      2 ts Black pepper
      2 ts Quatre epices *
      2 tb Salt
 
  * 1 part nutmeg, 1 part ginger and 7 parts white pepper -
  (which is only THREE spices - UDD)
  
  Grind the pork butt, pork fat, ham and garlic on the
  large hole plate of a meat grinder.
  
  Place ground meat in a bowl, add spices and mix
  thoroughly.
  
  You can sautee a small quantity of the mixture and taste
  for seasoning.
  
  You may want to add more spices, salt, pepper or garlic.
  
  Stuff sausages into pork casings (available at most large
  meat stores or your friendly local butcher).
  
  You can saute sausages over low heat with a little butter
  for 15 to 20 minutes, or poach in simmering liquid.
  
  You may grill them as well.
  
  Serve with cold beer.
  
  From: The Book of Garlic
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... The world holds 300 pounds of insects for every pound of human.
--- MultiMail/Win v0.52
 * Origin: Outpost BBS * Johnson City, TN (1:18/200)

.