1. Mix the pork and the fat thoroughly. Add the rest of the ingredients and mix together, using your hands, making sure to distribute the vinegar evenly in the mixture. Put the mixture in an earthenware crock or glass jar in a cool place (50 to 60 degrees) and allow the sausage to cure for at least 24 hours or, preferably, for 2 or 3 days.
2. Stuff into the hog casings and twist into 4-inch links. Refrigerate. If you wish to keep the sausages for an extended time, freeze them. This sausage must be cooked well before eating.
Calories From Fat 195 Protein 29 Total Fat 21 Carbohydrates 6
Calories 358 Dietary Fiber 1 Calcium 51 Iron 2 Sodium 116 Vitamin A 999 Vitamin C 4 Cholesterol 90
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