Ingredients: 1 1/2 lb Pork loin or butt 1/2 lb Veal Salt and pepper 1 Bud of garlic 1 ts Whole mustard seed 3 tb Water Directions:Remove meat from bones, cut into small pieces and run through a coarse knife of a food grinder. Add 3 tablespoons of water, pound the garlic, and add the seasoning. Mix very thoroughly and stuff the casings. The sausage is then ready for smoking. If you don`t have those facilities, you can boil it for 30 minutes in rapidly boiling water, or you can place the sausage in a baking dish, cover with cold water, and bake in a 350F oven until the water is absorbed. |