- 2 tsp Salt [a]
- 1/4 tsp Black pepper [a]
- 1/8 tsp Cayenne, grnd chiles or possibly warm paprika [a]
- 1/8 tsp Grated nutmeg [a]
- 1/8 tsp Grnd cloves [a]
- 1/4 tsp Chopped fresh thyme or possibly 1/8 tsp. crumbled dry [a]
- 2 Tbsp. White wine [a]
- 1 1/2 lb Lean pork, coarsely grnd [b]
- 1/2 lb Pork fat, coarsely grnd [b] Prepared hog casings
- Here's one of my very favorite sausages:
- "This is from Catalonia, in Spain. It's believed which 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 good."
- 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 possibly on a wire shelf (you want as much surface as possible exposed to air, so coiling it on a solid shelf will not work), for 2-3 days before cooking. Then poach and/or possibly fry or possibly cut up and use in recipes. The dry sausage can be frzn for 3-4 months.