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“This is a link sausage that can be grilled, pan fried or boiled. This can also be made into salami if,each link is tied off and hung to dry for 2 weeks.”
READY IN:
2hrs 10mins
SERVES:
4
YIELD:
45 lbs
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large pot combine all ingredients.
  2. Pat out meat on large table and poke holes with fingers and pour on a couple of cups of the mixture and let it soak inches Repeat until liquid is gone. Mix well and stuff into hog casings.
  3. Freeze for up to 6 months or use.
  4. If making salami tie off each link and hang by string so no weight is on the link themselves. Hang for appx 2 weeks in 50 degree temp.
  5. To cook fresh sausage boil, grill or broil until internal temp of 165.

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