|
| |
|
| What You Need: |
|
|
|
1½ tablespoons salt
½ teaspoon freshly ground black pepper
½ tablespoon ground allspice
¼ teaspoon garlic powder
½ teaspoon MSG (optional)
4 pounds pork butt, cut into large pieces
1 pound beef chuck, cut into large pieces
1¼ pounds fresh pork fatback, cut into large pieces
½ cup cold water
Sausage casings, about 14 feet, 1 inch in diameter
|
|
| |
|
|
|
| How To Cook: |
|
|
1. Mix all the spices in a small jar. Shake well to mix them.
|
2. Grind the meats and the fatback coarsely in a meat grinder or food processor. Place the mixture in a bowl.
|
3. Add the seasonings and mix thoroughly through the meat. Mix in the cold water, which will make the meat easier to stuff.
|
4. Stuff the mixture into casings.
|
|
|
|
|
|
|
|
