Large Country Sausage Recipe
Ingredients
| 2 1/2 lb. boned pork shoulder, chopped coarsely or put through the large-hole disk of a food grinder | ||
| Salt | 1 1/2 Tablespoon | |
| 3/4 tsp. freshly ground white pepper | ||
| Dry white wine | 1/2 Cup (16 tbs) | |
| Garlic | 1 Clove (5gm), chopped | |
| 2 yards sausage casing, washed and drained | ||
Directions
Mix all of the ingredients together thoroughly and stuff the casing.
Keep the sausages for at least two days in the refrigerator before using.
Keep the sausages for at least two days in the refrigerator before using.
Chef
