Fresh Garlic Sausage

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[FONT=&amp]Fresh Garlic Sausage[/FONT]​


[FONT=&amp]5 lb Pork[/FONT]
[FONT=&amp]1 Cup Wine, White, Dry[/FONT]
[FONT=&amp]5 tsp Salt[/FONT]
[FONT=&amp]2 Tbs Garlic, Fresh minced (Increase or Decrease as desired!)[/FONT]
[FONT=&amp]2 tsp Sugar[/FONT]
[FONT=&amp]2 tsp Onion Powder[/FONT]
[FONT=&amp]1 ½ tsp Pepper, Black[/FONT]
[FONT=&amp]¾ tsp Coriander, ground[/FONT]
[FONT=&amp]¾ tsp Nutmeg, ground[/FONT]
[FONT=&amp]32mm Hog casings[/FONT]

[FONT=&amp]1. [/FONT][FONT=&amp]Cut the meat into 2 inch pieces and partially freeze.[/FONT]
[FONT=&amp]2. [/FONT][FONT=&amp]Grind pork with 3/8” (10mm) holes.[/FONT]
[FONT=&amp]3. [/FONT][FONT=&amp]Combine the meat with the salt, and the remaining ingredients.[/FONT]
[FONT=&amp]4. [/FONT][FONT=&amp]Stuff the casing loosely; DO NOT overfill the casings.[/FONT]
[FONT=&amp]5. [/FONT][FONT=&amp]Twist the sausage casing into 5-6” long sausages.[/FONT]
[FONT=&amp]6. [/FONT][FONT=&amp]Puncture any visible air bubbles with a sharp needle.[/FONT]
[FONT=&amp]7. [/FONT][FONT=&amp]Allow to air dry at room temperature for several hours.[/FONT]
[FONT=&amp]8. [/FONT][FONT=&amp]Refrigerate for up to 4 days or vacuum pack and freeze.[/FONT]

[FONT=&amp]Len Poli Sausage Recipe[/FONT]


Garlic Sausage is in the front on the platter


View attachment 175
 
Thanks for the recipe. I've been slacking on the sausage making lately. I'll try this one.
 
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