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Posted By: Joe Ames
Date: Thursday, May 11, 2000 at 3:51 p.m.

10 lb. of pork cut from pork callies or picnic roasts
15 cloves, garlic
5 tsp. sage (ground)
2 tsp. cayenne pepper
4 tsp. black pepper
5 tbsp. paprika
2 tsp. fennel
1 tsp. allspice
4 tbsp. salt
2 glasses warm water

Remove skins from pork callies (picnic roasts) and discard. Trim all meat
and fat from bone and grind in sausage grinder. Add all spices and water
and mix very thoroughly by hand in large pan. May be shaped into burgers
for breakfast sausage or sandwiches, or stuffed into natural hog casings
available from large grocer meat departments. Feed casing over spout of
meat grinder. Twist and pinch end and fill casing until coiled sausage will
fill frying pan. Add water half way up on sausage - bring to a boil and
simmer over medium/low heat in covered pan, turning sausage over once, until
water boils away or sausage is done. Prick sausage casing while cooking to
release juices. Cooking time about 1 hour - use as a main meat dish with or
without meat sauces.


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