Muster sausage (basic recipe)

4 servings

Ingredients

Quantity Ingredient
5 pounds Lean pork shoulder, cut into
1 Inch cubes
1 pounds Pure pork lard, cut into
1 Inch cubes
4 tablespoons Salt
½ teaspoon Cinnamon
½ teaspoon Ground cloves
3 Cloves garlic, finely
Chopped
4 tablespoons Red wine vinegar
1 tablespoon Ground black pepper
2 pounds Pork casings, 2-inches
Diameter, washed 1/2 hour
And run under water

Directions

MOLTO MARIO #MB1D07

Grind pork and fat on the ½-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.

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