MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Garlic Sausage
Categories: Sausage, Pork, Chilies
Yield: 3 Pounds
2 lb Pork butt
1/2 lb Pork fat
1/3 lb Ham and ham fat
10 cl Garlic; peeled
1 ts White pepper
2 tb Sage
1/2 ts Cayenne
2 ts Black pepper
2 ts Quatre epices *
2 tb Salt
* 1 part nutmeg, 1 part ginger, 1 part cloves, and 5 parts pepper
Grind the pork butt, pork fat, ham and garlic on the
large hole plate of a meat grinder.
Place ground meat in a bowl, add spices and mix
thoroughly.
You can sautee a small quantity of the mixture and taste
for seasoning.
You may want to add more spices, salt, pepper or garlic.
Stuff sausages into pork casings (available at most large
meat stores or your friendly local butcher).
You can saute sausages over low heat with a little butter
for 15 to 20 minutes, or poach in simmering liquid.
You may grill them as well.
Serve with cold beer.
From: The Book of Garlic
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