Recipe - Muster Sausage (Basic Recipe)

5 pound Lean pork shoulder, in 1"
cubes
1 pound Pure pork lard, in 1" cubes
4 tablespoon Salt
One half teaspoon Cinnamon
One half teaspoon Ground cloves
3 Cloves garlic, finely
chopped
4 tablespoon Red wine vinegar
1 tablespoon Freshly ground black pepper
2 pound Pork casings, 2" diameter,
washed One half hour and run
under water

Grind pork and fat on the 1/2inch setting of a meat grinder or have your
butcher do it for you. Mix the pork and fat together with your hands. Add
salt, cinnamon, cloves, garlic, vinegar and pepper and mix well. Cover and
refrigerate overnight.

Stuff the pork casings with the pork mixture, tying the sausages at 5inch
intervals and refrigerate until ready to cook.

Yield: 4 servings

Recipe by: Molto Mario Posted to MCRecipe Digest V1 #588 by Sue
suechef@sover.net on Apr 26, 1997