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Ingredientes
- 5 lb lean pork shoulder cut 1" cubes
- 1 lb pure pork lard cut 1" cubes
- 4 Tbsp. salt
- 1/2 tsp cinnamon
- 1/2 tsp grnd cloves
- 3 x garlic cloves finely minced
- 1/4 c. red wine vinegar
- 1 Tbsp. freshly-grnd black pepper
- 2 lb pork casings, 2" diameter washed every half hour and run under water for 2 hrs
Direcciones
- Grind the pork and fat on the 1/2-inch setting of a meat grinder or possibly have your butcher do it for you. Mix the pork and fat together with your hands. Add in salt, cinnamon, cloves, garlic, vinegar, and pepper and mix well. Cover and chill overnight.
- Stuff the pork casings with the pork mix, tying the sausages at 5-inch intervals and chill till ready to cook.
- Place as many sausages as will fit in 1 layer in a skillet and place over medium heat. Cook over medium heat, turning occasionally, till they are well-browned on all sides. Serve immediately.
- This recipe yields 12 to 15 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 127g | |
| Recipe makes 12 servings | |
| Calories 173 | |
| Calories from Fat 74 | 43% |
| Total Fat 8.25g | 10% |
| Saturated Fat 2.85g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 77mg | 26% |
| Sodium 2414mg | 101% |
| Potassium 400mg | 11% |
| Total Carbs 0.37g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.01g | 0% |
| Protein 22.59g | 36% |
