|
|
Yield: 4 Pounds
| 5 | | Feet medium hog casings |
| 3½ | lb | Lean pork butt, cubed |
| ½ | lb | Pork fat, cubed |
| 2 | teaspoon | Sugar |
| 4 | teaspoon | Garlic, finely minced |
| 1 | teaspoon | Black pepper |
| 1 | tablespoon | Salt, or to taste |
| ¼ | teaspoon | Freshly grated nutmeg |
| 14 | teaspoon | Freshly grated cinnamon |
| 1 | teaspoon | Finely chopped ginger |
| ¼ | teaspoon | Ground allspice |
| ¼ | teaspoon | Ground thyme |
| ½ | cups | Dry white wine |
| ½ | cups | Dry vermouth |
|
|
|
|
|
|
