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LOCATION: Recipes >> Preserving Meats >> Sausage 06

Print this Recipe    Sausage 06

Fresh Sausage

3 lbs. trimmed beef chuck
1 lb. pork butt
1 lb. smoked bacon
4 1/2 tsp. roasted, crushed coriander seeds
4 tsp. canning or kosher salt
1 tsp. ground black pepper
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1/2 cup cider vinegar

Roast coriander seeds in a hot, dry skillet until nicely browned
and grind. Grind all meat with your finest grinder plate and mix
all ingredients well. Stuff sausage into any size hog casings and
link about 8 inches long.

Grill or smoke.

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