Karen Mintzias
450 g Lean pork shoulder, ground
450 g Fresh pork rind
- boiled for 2 hours,
- drained, and ground
450 g Pork fatback, ground
1 TL Salt
1 Navel orange
- grated rind only
1 TL Crushed dried marjoram
- OR- thyme
1 Bay leaf
- ground in a mortar
0.33333333 333 Tassen Dry red wine
1 TL Ground allspice or coriander
- OR- both
Freshly ground black pepper
2 Garlic cloves
- crushed
Sausage casing
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