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Ingredients Jump to Instructions ↓

  1. 3 lbs 1362g / 48oz Pork - cut 1/2 lb 227g / 8oz Pork fat - cut into 1" cubes

  2. 6 Garlic cloves - crushed

  3. 1/2 cup 118ml Red wine

  4. 4 tablespoons 60ml Paprika

  5. 2 teaspoons 10ml Crushed red pepper

  6. 2 teaspoons 10ml Salt

  7. 1 teaspoon 5ml Coriander

  8. 1/2 teaspoon 2 1/2ml Cumin

  9. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper Medium sausage casings

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Blend the pork, pork fat, and seasonings together. Refrigerate 1 to 2 days to allow the spices and meat to infuse together. With the cold coarse attachment of the meat grinder work the seasoned pork through the grinder. Send 1/2 of the mixture through the grinder a second time. Mix thoroughly. Stuff the casings using a funnel and tie at desired link size. Prick the sausages so they do not burst while cooking. This recipe yields 3 1/2 pounds of sausage.

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