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Categories:Viewed: 42 - Published at: 2 years ago
Ingredients
- 3 pounds pork shoulder
- 1 1/2 pounds bacon
- 3/4 cup milk
- 2 large eggs
- 4 teaspoons salt
- 1 tablespoon white wine
- 2 teaspoons white pepper
- 1 teaspoon mace
- 1 teaspoon cardamom seeds
- 1 teaspoon marjoram
Method
- Cut the pork shoulder and bacon into pieces that will fit into your grinder.
- Freeze just until partially frozen.
- Grind through a large diameter grinding plate.
- Grind all spices in a spice mill or use a pestle and mortar.
- Sprinkle the spices over the ground meats and mix thoroughly
- Add the milk and eggs to a small bowl and beat with a fork then add to the sausage meat and mix with a stand mixer for several minutes on low setting.
- Stuff into hog casings and form into 6 inch links.
- Store for up to 3 days in the refrigerator or vacuum pack and store in the freezer for up to 6 months.
