Chipolata Sausage
Ingredients
- 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 tablespoon Salt
- 6 ounces bread crumbs
- 1 tablespoon pepper
- 1 pint water
Instructions
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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