Garlic Sausage (dried) Recipe
Yield: 10 PoundsRecipe by luhu.jp
Ingredients:
7 lbs: Pork, (preferably fresh, not cured, ham), cubed
3 lbs: Cubed pork fat,
5 tbsp: Salt,
3 tbsp: Finely minced garlic,
1 cup: Brandy,
1 tbsp: Finely ground white pepper,
1 tsp: Crushed bay leaf,
1/2 tsp: Ground cloves,
1/2 tsp: Mace,
1/2 tsp: Dried basil leaf,
1/2 tsp: Cinnamon,
1/2 tsp: Dried oregano,
1/2 tsp: Sage,
1/2 tsp: Thyme,
1/4 tsp: Summer savory,
1/4 tsp: Cayenne,
1 tbsp: Sweet paprika,
2 tbsp: Sugar,
1/2 tsp: Ascorbic acid,
1 tsp: Saltpeter,
4: Feet large beef casings,
Directions:
Grind meat and fat separately through the coarse disk, mix together, and
regrind through the fine disk. It will help to chill mixture in the freezer
about thirty minutes between grindings. Mix in the salt, garlic, and
brandy. Grind remaining dry ingredients until you have a fine powder; mix
into meat. Cure in the refrigerator 24 hours. Prepare casings, stuff and
tie into 6-7" links. Hang to dry 8-12 weeks or until it is sufficiently
firm.
Source: Home Sausage Making by charles G. Reavis ISBN: 0-88266-477-8 Typed
by Carolyn Shaw.
Source from luhu.jp
regrind through the fine disk. It will help to chill mixture in the freezer
about thirty minutes between grindings. Mix in the salt, garlic, and
brandy. Grind remaining dry ingredients until you have a fine powder; mix
into meat. Cure in the refrigerator 24 hours. Prepare casings, stuff and
tie into 6-7" links. Hang to dry 8-12 weeks or until it is sufficiently
firm.
Source: Home Sausage Making by charles G. Reavis ISBN: 0-88266-477-8 Typed
by Carolyn Shaw.
Source from luhu.jp
Tags
Makemeat