I believe Mr. Big Food doubled this recipe, based on the amount of pig shoulder we had. We have seven pounds.
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The blogger at thespicysausage.com writes: “I’d like to
thank Edward K for sending in this recipe. We made them and they turned out
fantastic!!”
CURRYWURST SAUSAGE
1 C whipping cream
1 Tbsp salt (can use curing salt, like Morton’s Tender-Quick)
1 Tbsp turmeric
1 Tbsp curry, mild
1 Tbsp. paprika
1 tsp pepper
Hot dog casings (optional)
Mix salt, turmeric, curry, paprika, and pepper into meat, then mix in cream. If stuffing casings, place mixture in food processor and process to hot dog emulsion, stuff the meat paste into small hog casings, tie off into 6 inch links, and fry and eat or freeze. If not using casings, form into 1 lb logs. Let cure refrigerated 24 hours if using curing salt. Freeze.
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