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Title: Muster Sausage (Basic Recipe)
Categories: Entree Sausage
Yield: 4 Servings
| MOLTO MARIO #MB1D07 | ||
| 5 | lb | Lean pork shoulder, cut into |
| 1 | Inch cubes | |
| 1 | lb | Pure pork lard, cut into |
| 1 | Inch cubes | |
| 4 | tb | Salt |
| 1/2 | ts | Cinnamon |
| 1/2 | ts | Ground cloves |
| 3 | Cloves garlic, finely | |
| Chopped | ||
| 4 | tb | Red wine vinegar |
| 1 | tb | Ground black pepper |
| 2 | lb | Pork casings, 2-inches |
| Diameter, washed 1/2 hour | ||
| And run under water | ||
Grind pork and fat on the 1/2-inch setting of a meat grinder or have your butcher do it for you. Mix the pork and fat together with your hands. Add salt, cinnamon, cloves, garlic, vinegar and pepper and mix well. Cover and refrigerate overnight.
Stuff the pork casings with the pork mixture, tying the sausages at 5-inch intervals and refrigerate until ready to cook.
Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve (dot) com (change characters as needed, this is to prevent bulk E-mailers from capturing my address), moderator of GT Cookbook and FringeNet Lowfat & Luscious echoes, creator of Frazzled Cook breadmachine mixes, homepage http://ourworld.compuserve.com/homepages/SylviaRN
From: Sylvia Steiger Date: 04 Aug 97 National Cooking Echo Ä
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