Recipe - Fresh Garlic Sausage

5 Feet medium hog casings
3 One half pound Lean pork butt; cubed
One half pound Pork fat; cubed
2 teaspoon Sugar
4 teaspoon Garlic; finely minced
1 tablespoon Black pepper
1 tablespoon Salt; or to taste
One fourth tablespoon Freshly grated nutmeg
14 teaspoon Freshly grated cinnamon
1 tablespoon Finely chopped ginger
One fourth tablespoon Ground allspice
One fourth tablespoon Ground thyme
One half cup Dry white wine

OR
One half cup Dry vermouth

Prepare the casings. Grind meat and fat together through the fine disk and
mix with the remaining ingredients. Stuff and twist into 4" links. Dry,
uncovered, in the refrigerator for a day or two, turning them often. Cook
by boiling in water or chicken stock or freeze. Source: Home Sausage Making
by Charles G. Reavis ISBN: 0882664778 Typed by Carolyn Shaw 1294
Posted to TNT Prodigy's Recipe Exchange Newsletter by
ksmith3001@juno.com (Katherine L Smith) on Oct 24, 1997