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Add a photoServings: 10
Ingredients
- 8 lb Lean pork, cubed
- 2 lb Cubed pork fat
- 5 Tbsp. Salt
- 1 Tbsp. Sugar
- 5 tsp Fennel seed
- 2 tsp Anise seed
- 1 Tbsp. Garlic, finely chopped
- 2 Tbsp. Coarse grind black pepper
- 1 c. Dry red wine
- 1/2 tsp Ascorbic acid
- 1 tsp Saltpeter
- 6 x Feet medium hog casings
Directions
- Grind meat and fat separately through the coarse disk. Mix together with remaining ingredients. Spread mix in a large pan, cover loosley with waxed paper and cure in the fridge for 24 hrs. Prepare casings, stuff and twist into 4" lengths. tie each off with cotton twine. Hang the links 6-8 weeks, checking after six weeks by cutting in half. If the texture is hard sufficient to suit your taste, the remaining sausage may be cut down and wrapped tightly for storage in the refrigerator. Prolonged drying will result in a sausage which has the texture of something like beef jerky, at that time you can either gnaw on it like a dog with a bone or possibly use it to club intruders.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 411g | |
| Recipe makes 10 servings | |
| Calories 1068 | |
| Calories from Fat 749 | 70% |
| Total Fat 83.0g | 104% |
| Saturated Fat 29.11g | 116% |
| Trans Fat 0.72g | |
| Cholesterol 226mg | 75% |
| Sodium 3639mg | 152% |
| Potassium 1378mg | 39% |
| Total Carbs 3.68g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.42g | 1% |
| Protein 67.42g | 108% |
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