Preparation:
Cube the meats and fat; mix together and grind. Add the remaining
ingredients and
thoroughly blend, using you hands. Stuff into
pork casings at 4 to 5-inch intervals or make into patties. Cover and wrap
tightly. Freeze or store in refrigerator. If stored in
refrigerator, should be cooked in 3 days. To cook, boil in water to cover
for
about 5 minutes (if in casings). Then drain off
water and fry in their own fat. |
