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Title: Fresh Garlic Sausage
Categories: Makemeat
Yield: 4 Pounds
| 5 | Feet medium hog casings | |
| 3 1/2 | lb | Lean pork butt, cubed |
| 1/2 | lb | Pork fat, cubed |
| 2 | ts | Sugar |
| 4 | ts | Garlic, finely minced |
| 1 | ts | Black pepper |
| 1 | tb | Salt, or to taste |
| 1/4 | ts | Freshly grated nutmeg |
| 14 | ts | Freshly grated cinnamon |
| 1 | ts | Finely chopped ginger |
| 1/4 | ts | Ground allspice |
| 1/4 | ts | Ground thyme |
| 1/2 | c | Dry white wine OR- |
| 1/2 | c | Dry vermouth |
Prepare the casings. Grind meat and fat together through the fine disk and mix with the remaining ingredients. Stuff and twist into 4" links. Dry, uncovered, in the refrigerator for a day or two, turning them often. Cook by boiling in water or chicken stock or freeze.
Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8 Typed by Carolyn Shaw 12-94
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