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Servings: 1


  • 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


  1. Here's one of my very favorite sausages:
  2. "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."
  3. 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.


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