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Print this Recipe    Chipolata

Chipolata Sausage

7 1/2 pounds pork butts
1 pound pork fatback
1 tablespoon sage
1 teaspoon dried onion flakes
1 teaspoon thyme
1 teaspoon mace
1 1/2 tablespoons Salt
6 ounces bread crumbs
1 tablespoon pepper
1 pint water

Grind the meat and fatback through a 3/8 plate. Mix the herbs and
seasonings in the water and chill. Using a food proccessor emulsify
the meat and chill. In a mixer add the herbs, spices, and seasonings
to the water then the bread crumbs. Chill.

Using 28mm casings, stuff the mixture into 1 inch links and cool.
Grill or cook in the oven and serve at once.

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