1 1/2 pounds lean pork
1/4 pound pork fat
1 teaspoon salt
1/2 teaspoon saltpeter, optional
1 tablespoon soy sauce
1/2 to 1 teaspoon crushed dried chiles
1 teaspoon black pepper
1/2 teaspoon paprika
1 tablespoon Worcestershire sauce
1/2 teaspoon ground allspice
1 1/2 teaspoons rum
1/2 teaspoon MSG
1/3 cup vinegar
1 1/2 tablespoons minced garlic
1/4 cup sugar
Pork casings, optional
Finely dice pork and pork fat. Place in large bowl and add salt,
saltpeter (add if sausage is to be stored rather than used
immediately), soy sauce, chiles, pepper, paprika, Worcestershire,
allspice, rum, MSG, vinegar, garlic and sugar. Mix well.
Do not grind.
Stuff into casings, twisting and tying with string to form sausage
links. Or shape into patties.
Cook casings by steaming, covered, in small amount of water, about 15
minutes, then frying in a little oil if needed, until golden brown.
Fry patties in oiled skillet over medium heat until done, about 20 to
30 minutes. Makes 7 link sausages.
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