Clay's Kitchen : Sausage Recipes

Sausage Recipes

© Copyright 1995-2023, Clay Irving <>, Manhattan Beach, CA USA

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4 pounds boneless pork butt
2 ½ to 3 ½ teaspoon. salt
4 to 7 cloves garlic,minced or pressed
4 to 6 small dried hot chili peppers, crushed
1 tablespoon coriander
1 tablespoon paprika
½ teaspoon cinnamon
½ teaspoon ground cloves
½ teaspoon allspice
¼ cup cider vinegar
½ cup cold water

Cut pork into cubes, separating lean meat from fat. Measure or weigh; you should have equal parts, or 2 pounds each, fat and lean. Grind coarsely. Combine ground meat in large bowl with remaining ingredients, and mix well with your hands or a heavy spoon. Cover and chill at least 2 hours or overnight. Shape into patties or links.

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