Food recipes
Pork Sausage
Pork Sausage Yield: 6 lb (3 kg) Ingredients: - 6 lb (3 kg) Pork and pork pounds - 2 tbsp (30 g) Salt - 2 tsp (4 g (10 mL)) Quatre épices - 6 fl oz (200 mL) Water, cold Directions: 1. First, reduce the meat and weight...
Pork Sausage
Yield: 6 lb (3 kg)
Ingredients:
- 6 lb (3 kg) Pork and pork pounds
- 2 tbsp (30 g) Salt
- 2 tsp (4 g (10 mL)) Quatre épices
- 6 fl oz (200 mL) Water, cold
Directions:
1. First, reduce the meat and weight into cubes lower ample to in good shape into the grinder. Chill diligently.
2. Next, grind the meat at the time with the weighty die and once again with the low die. If vital, chill the meat among grindings.
3. Then, combination the salt and spices with the water. Increase to the floor meat and combine properly by way of hand.
4. Finally, things into hog casings or sheep casings.
Yield: 6 lb (3 kg)
Ingredients:
- 6 lb (3 kg) Pork and pork pounds
- 2 tbsp (30 g) Salt
- 2 tsp (4 g (10 mL)) Quatre épices
- 6 fl oz (200 mL) Water, cold
Directions:
1. First, reduce the meat and weight into cubes lower ample to in good shape into the grinder. Chill diligently.
2. Next, grind the meat at the time with the weighty die and once again with the low die. If vital, chill the meat among grindings.
3. Then, combination the salt and spices with the water. Increase to the floor meat and combine properly by way of hand.
4. Finally, things into hog casings or sheep casings.