Friday, June 29, 2012

Recipe: Caraway Sausage


CARAWAY SAUSAGE

5 lbs ground fatty pork
¾ C cold white wine
3 Tbsp caraway seeds
1 C chopped fresh herbs (parsley, basil, oregano, whatever)
1 C minced onion
2 tsp brown sugar
4 tsp curing salt (like Morton’s Tender-Quik)
2 tsp freshly ground black pepper
2 tsp ground allspice

Combine all ingredients, mix well, and stuff into hog casings or form into 1 lb logs. Cure 24 hours in refrigerator. Cook or freeze. 

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