Muster Sausage (Basic Recipe)
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Muster Sausage (Basic Recipe)
  Sausage    Basics  
Last updated 6/12/2012 12:58:40 AM. Recipe ID 21487. Report a problem with this recipe.
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      Title: Muster sausage (basic recipe)
 Categories: 
      Yield: 4 Servings
 
      5 lb Lean pork shoulder, cut into
      1    Inch cubes
      1 lb Pure pork lard, cut into
      1    Inch cubes
      4 tb Salt
    1/2 ts Cinnamon
    1/2 ts Ground cloves
      3    Cloves garlic, finely
           Chopped
      4 tb Red wine vinegar
      1 tb Ground black pepper
      2 lb Pork casings, 2-inches
           Diameter, washed 1/2 hour
           And run under water
 
  Grind pork and fat on the 1/2-inch setting of a meat grinder or have
  your butcher do it for you. Mix the pork and fat together with your
  hands. Add salt, cinnamon, cloves, garlic, vinegar and pepper and mix
  well. Cover and refrigerate overnight.
  
  Stuff the pork casings with the pork mixture, tying the sausages at
  5-inch intervals and refrigerate until ready to cook.
  




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Recipe ID 21487 (Apr 03, 2005)

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