Luganega Recipe
Yield: 4 PoundsRecipe by luhu.jp
Ingredients:
4: Feet medium hog casings,
3 1/2 lbs: Lean pork butt, cubed
1/2 lbs: Pork fat, cubed
1 cup: Grated Parmesan cheese,
1/2 tsp: Freshly ground nutmeg,
1/2 tsp: Finely ground coriander,
1 tsp: Grated lemon peel,
1 tsp: Grated orange peel,
1 tsp: Finely ground black pepper,
1 centiliter: Garlic, very finely chopped
1 1/2 tsp: Salt, or to taste
1/2 cup: Dry vermouth,
Directions:
Grind pork and fat together through the fine disk and mix with remaining
ingredients. Prepare casings, stuff and twist off into 8-10" lengths.
Separate the links and allow them to dry in a cool place 2-3 hours.
Refrigerate and use within two or three days or freeze. The flavor of the
orange and lemon is intensified by freezing and is best used fresh.
Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8 Typed
by Carolyn Shaw
Source from luhu.jp
ingredients. Prepare casings, stuff and twist off into 8-10" lengths.
Separate the links and allow them to dry in a cool place 2-3 hours.
Refrigerate and use within two or three days or freeze. The flavor of the
orange and lemon is intensified by freezing and is best used fresh.
Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8 Typed
by Carolyn Shaw
Source from luhu.jp
Tags
Makemeat