Cotechino Recipe
Yield: 6 PoundsRecipe by luhu.jp
Ingredients:
5: Feet small hog casings,
5 lbs: Lean fresh ham, cubed
1 lbs: Pork skin with fat, cubed
3 tsp: Salt, or to taste
4 tsp: Coarse grind black pepper,
2 tsp: Ground nutmeg,
2 tsp: Ground cinnamon,
1 tsp: Cayenne,
1 tsp: Finely ground cloves,
1/4 cup: Grated Parmesan cheese,
Directions:
Grind the meat and skin coarsley. Mix with remaining ingredients and run
through the fine disk. Prepare casings, stuff and twist off into 6-8"
links. Separate links, and allow to dry, uncovered, in the refrigerator for
two days, turnig so they dry evenly. Boil for 45 minutes to eat immediately
or boil cool and pack in canning jars with hot melted fat pured over them
and store in fridge up to a month. To use, scoop the sausages out of the
jar and reheat them. If they are drained well after reheating, they are not
nearly as high in fat as you think.
Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8 Typed
by Carolyn Shaw
Source from luhu.jp
through the fine disk. Prepare casings, stuff and twist off into 6-8"
links. Separate links, and allow to dry, uncovered, in the refrigerator for
two days, turnig so they dry evenly. Boil for 45 minutes to eat immediately
or boil cool and pack in canning jars with hot melted fat pured over them
and store in fridge up to a month. To use, scoop the sausages out of the
jar and reheat them. If they are drained well after reheating, they are not
nearly as high in fat as you think.
Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8 Typed
by Carolyn Shaw
Source from luhu.jp
Tags
Makemeat