Another recipe given to me by my mom and aunt. I have not made it yet.
4 lbs of fine ground pork shoulder
1 cup of fresh grated parmesan cheese
1/2 t each of, Fresh grated nutmeg, finely ground coriander, grated lemon peel, grated orange peel.
1 t fresh fine ground pepper.
1 clove garlic chopped fine
3 t salt
1/2 cup of dry vermouth
Stuff into 32mm casings of your choice (opt)
If you use casings allow the sausage to dry in fridge for 2 to 3 hours. Make 8 to 10" links. Place links back in fridge to mellow for 5 hours. stays good for 3 days wrapped in clear plastic wrap. The sausage can be frozen for up to 6 months.
My mom says that the orange and lemon peel will intensify in the freezer so the sausage is best fresh. Good in lasagna and spahgetti. When i was at home i ate it with tater tots ;D
enjoy
nepas
Wow Nepa! That just got bumped up on my sausage list! That sounds great. Fresh ground pamesan and garlic has got to be a winner!
Sounds excellent NePas... Man, your family has lots of great recipes! ;)
Mike
Quote from: Mr Walleye on January 06, 2009, 07:15:14 PM
Sounds excellent NePas... Man, your family has lots of great recipes! ;)
Mike
Family goes way back. related to the youngers.
nepas