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Ingredients Jump to Instructions ↓

  1. 4 1/2 lbs 2043g / 72oz Course ground pork

  2. 1 1/2 lbs 681g / 24oz Salt pork

  3. 1 Garlic

  4. 1 Onion - quartered

  5. 1 1/2 tablespoons 22ml Freshly ground black pepper

  6. 2 tablespoons 30ml Salt

  7. 4 tablespoons 60ml Paprika

  8. 4 teaspoons 20ml Fennel

  9. 2 tablespoons 30ml Crushed red pepper - dried

  10. 1/4 teaspoon 1 1/3ml Thyme

  11. 1/2 teaspoon 2 1/2ml Bay leaf - crushed

  12. 1/2 teaspoon 2 1/2ml Coriander

  13. 1 cup 237ml Red wine

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Combine all ingredients, mix well and stuff into hog casing. You may split lengthwise and broil under medium heat, or pan fry until brown on all sides and well done.

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