Preparation:
Cut the meat into small chunks, then grind the meat with the seasonings and
ice, mix this well. Stuff the meat mixture into the casing. Smoke in your
outside smoker following the manufacturers directions, or you can place the
sausage in a casserole, cover it with water. Bake at 350 degrees F until
water is absorbed, about 1 1/2 to 2 hours. This only makes about 2 lbs.
When making sausage by hand, tie a knot about 3 inches from one end of a
cleaned sausage casing and fix the open over the spout of a wide based
funnel, easing most of the casing up onto the spout. Then spoon the mixture
into the funnel and push it through into the casing with your fingers. Knot
the end and roll the sausage gently on a firm surface to distribute the
filling evenly. |
