1 Grind the pork, using the coarse blade of the meat grinder. Add the remaining ingredients and mix thoroughly. Attach casing as in Basic Sausage Recipe .
2 Force the mixture through the sausage stuffer into casings and twist into links. If desired, hang the links in a cool place to dry. The dried sausage may be kept for several weeks. Cook as you would fresh sausage.
Wine Pairing(s)
Redbank 'The Fugitive' Cabernet Sauvignon
Field Stone Cabernet Sauvignon
Hastae Quorum Barbera d'Asti
Chateau Beychevelle Saint Julien
Columbia Crest Cabernet Sauvignon Reserve
Los Vascos Cabernet Sauvignon
Chateau Palmer Margaux
Ringside Cabernet Sauvignon
Chateau Ducla Bordeaux Superieur
Torre Del Bardo Ser Lapo Bellini
Calories From Fat 55 Protein 25 Total Fat 6 Carbohydrates 2
Calories 168 Calcium 36 Iron 1 Sodium 582 Vitamin A 690 Vitamin C 2 Cholesterol 71
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