4 ts Coarse (kosher) salt
1 3/4 ts Ground black pepper
3 tb Hungarian (sweet) paprika
1 ts Marjoram
1/2 ts Savory
3 ts Garlic, minced fine
10 oz Beef shin,1/2"dice,chilled
14 oz Fresh pork fat,1/2"dice>>>
Chilled
1/3 c Ice water
1 1/4 lb Lean,trimmed pork,1"dice>>>>
Chilled
Mix together in small bowl, salt, pepper, paprika,
marjoram, savory, and garlic. In food processor,
combine half the beef, half the pork fat, half the ice
water, and half the mixed seasonings. Process very
fine.
Mix remaining ingredients together in bowl, and then
process mixture 1/2 at a time to coarse grind. Mix
all together in bowl, cover, refrigerate for 24 hrs.
Stuff casings using sausage stuffer, or horn attached
to meat grinder. Tie links 10 to 30 inch lengths
depending on preference. Hang sausages in cool, airy
place to dry to touch or simply refrigerate uncovered
for 24 hrs. Hold in refrig. for up to 3 days. Freeze
for longer storage.
