02-16-2005, 03:09 AM
3 pounds lean pork
1 1/2 pounds fatty pork
3 tablespoons black pepper
2 tablespoons salt
1 1/2 tablespoons sage
1 tablespoon cloves
1 teaspoon rosemary
1 teaspoon mace
Coarsely grind meats with the seasonings, pack into a crock, and seal the top with a layer of pork fat and aluminum foil to let the flavors ripen overnight in the refrigerator. Form the meat into patties and fry them or stuff the meat into casings and poach in simmering water 45 minutes.
Makes about 16 links or patties.
1 1/2 pounds fatty pork
3 tablespoons black pepper
2 tablespoons salt
1 1/2 tablespoons sage
1 tablespoon cloves
1 teaspoon rosemary
1 teaspoon mace
Coarsely grind meats with the seasonings, pack into a crock, and seal the top with a layer of pork fat and aluminum foil to let the flavors ripen overnight in the refrigerator. Form the meat into patties and fry them or stuff the meat into casings and poach in simmering water 45 minutes.
Makes about 16 links or patties.