Ingredients Jump to Instructions ↓

  1. 4 Feet medium hog casings

  2. 1 pounds Very lean beef, cubed

  3. 1/2 pounds Lean pork butt, cubed

  4. 1/2 pounds Pork fat, cubed

  5. 5 larges Potatoes

  6. 1 large Onion, coarsley chopped

  7. 1/2 teaspoon White pepper

  8. 1/2 teaspoon Black pepper

  9. 2 teaspoons Salt, or to taste

  10. 1/4 teaspoon Allspice

  11. 1/4 teaspoon Ground nutmeg

  12. 1 clove Garlic, finely minced

  13. 1/4 teaspoon Ground mace

  14. Chicken broth

Instructions Jump to Ingredients ↑

  1. Prepare casings. Grind meat and fat separately and refrigerate unti lready to do step five. Peel and boil the potatoes in lightly salted water for 10 minutes. They should be very firm in the center. Allow to cool before procedding to next step. Cube the potatoes and mix with onion. Put through the fine disk of the grinder. Add the ground meats to the potatoes and onion. Add all remaining ingredients and mix well. The mixture will be quite sticky. Stuff and twist off into 12" lengths. With cotton butcher's twine, tie two separate knots between each link and one knot at each end. Separate the links by cutting between the two knots between each pair of links. Bring the ends of each link together and tie to form rings. Boil in well seasoned chicken broth for 45 minutes. Eat warm or refrigerated and served cool. Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8 Typed by Carolyn Shaw 12-94. Submitted By CAROLYN SHAW On 12-03-94


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