Recipe Categories
Meat
Misc. Pork
Sausage
• Ground pork: 1 lb.
• Coarse salt: 1/2 teaspoon
• Dark sherry: 2 ounces
• Paprika 1-1/8 tablespoon
We use a 3/4" plate on our grinder
We favor Harvey's Bristol Cream, which is rich, sweet and full-bodied, but you can experiment with other types, although dry sherries give the sausage an unpleasant, flat taste. Or try a good Port, which will, at least, be Portuguese. Stuff into hog casings. When made with Harvey's Bristol Cream, the taste is unique and absolutely unforgettable.
Whatever
is worth doing at all is worth doing well.
-
Lord Chesterfield [Philip Dormer Stanhope]