Garlic sausage (dried)

10 pounds

Ingredients

Quantity Ingredient
7 pounds Pork (preferably fresh, not cured, ham), cubed
3 pounds Cubed pork fat
5 tablespoons Salt
3 tablespoons Finely minced garlic
1 cup Brandy
1 tablespoon Finely ground white pepper
1 teaspoon Crushed bay leaf
½ teaspoon Ground cloves
½ teaspoon Mace
½ teaspoon Dried basil leaf
½ teaspoon Cinnamon
½ teaspoon Dried oregano
½ teaspoon Sage
½ teaspoon Thyme
¼ teaspoon Summer savory
¼ teaspoon Cayenne
1 tablespoon Sweet paprika
2 tablespoons Sugar
½ teaspoon Ascorbic acid
1 teaspoon 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.

Submitted By CAROLYN SHAW On 12-03-94

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