LUGANEGASource: The Sausage Making Cookbook by Jerry Predika5 lbs fine ground pork butt 1 1/2 cups grated parmesan cheese 1 cup dry vermouth 2 cloves pressed garlic 1 tbsp. salt 1 1/4 teaspoon black pepper 2/3 tsp. ground nutmeg 2/3 tsp. ground coriander 1/2 tsp. grated lemon peel 1/2 tsp. grated orange peel Combine all ingredients, mix well and stuff into hog casing. Let stand in refrigerator 1 or 2 days before freezing.
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