Yield > 1
Keys : Spanish Spain European Mediterranean
2 tsp Salt [a]
1/4 tsp Black pepper [a]
1/8 tsp Cayenne, ground chiles or
hot paprika [a]
1/8 tsp Grated nutmeg [a]
1/8 tsp Ground cloves [a]
1/4 tsp Minced fresh thyme or 1/8
teaspoon crumbled dried
2 tbl White wine [a]
1 1/2 lb Lean pork, coarsely ground
1/2 lb Pork fat, coarsely ground
Prepared hog casings
• Here's one of my very favorite sausages:
• "This is from Catalonia, in Spain. It's believed that the
North African/Moorish influence is what inspired the use of
sweet spices (nutmeg, cloves, etc) in Spanish cooking. While
meat and spices can sound weird, when done well it's really
• Mix together [a]. Knead together [b]. Knead [a] into [b].
Stuff into the casings. Tie off to make two 30"-long sausages.
Prick any air pockets with a pin. Dry the sausages in the
refrigerator, uncovered, hung from the shelves or on a wire
shelf (you want as much surface as possible exposed to air, so
coiling it on a solid shelf won't work), for 2-3 days before
cooking. Then poach and/or fry or cut up and use in recipes.
The dried sausage can be frozen for 3-4 months.
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