Recipe-Finder.com

Ingredients Jump to Instructions ↓

  1. 5 lbs 2270g / 80oz Pork butt - trimmed of fat

  2. 5 lbs 2270g / 80oz Veal - lean, all cuts

  3. 1 Whole milk

  4. 1 oz 28g Fine salt

  5. 1 tablespoon 15ml Black pepper

  6. 1 tablespoon 15ml Powdered dextrose

  7. 1 teaspoon 5ml Ground mace

  8. 1 teaspoon 5ml Ground coriander

  9. 1 teaspoon 5ml Ground nutmeg

  10. Hog casings

Instructions Jump to Ingredients ↑

  1. Grind pork and veal through 3/8" plate. Chill for 1 hour in shallow pan. Mix spices into milk and stir to dissolve. Pour over meat and mix thoroughly. Stuff casings and tie off at 4". Refrigerate sausages overnight to develop flavor. Boil some beer and remove from heat. Add sausages and allow to stand 10-30 minutes before grilling.

  2. *Powdered dextrose is also known as corn or priming sugar and can be found in homebrew supply shops.

  3. Posted to the BBQ List by Kit Anderson on Apr 30, 1998.

Comments

882,796
Send feedback