LOCATION: Recipes >> Preserving Meats >> Sausage 06
|
 |
|
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.
|
|
|
|
|
|
|
|
Recipe Reviews:
How does this recipe taste?
Average Ratings:
| Taste: (n/a) |
Ease of Prep: (n/a) |
Appearance: (n/a) |
Write an ON-LINE REVIEW and share your thoughts with others.
|
|
