| SAUSAGE MAKING NOTES |
| I. To prevent TRICHINOSIS, in dried sausage; i.e., Chorizo, Pepperoni, etc., freeze the meat for 4 weeks. II. Hang the sausages in a refrigerator or a cool dry place to dry and cure, accor- ding to individual recipe directions. III. Morton's 'TENDER ALL' may be used in place of salt peter, like wise, can- ning citrus sweetner may be used in place of ascorbic acid. IV. To prepare casings, cut off about 5' of the casing. Rinse it under cool running water to remove any salt. Place it in a bowl of cool water and let it soak for a 1/2 hr. After soaking, rinse it again under cool running water. Slip one end over the fau- cet and run cold water through the casing to flush out any salt and to pin point any breaks. If any breaks are found, simply snip out that section. Place the casing in a bowl of 2 cups water and 2 tbl. white vinegar. The vinegar softens the casing and makes it more transparent. Rinse well and drain before stuffing. |
| A. ARABIC SAUSAGE |
| 4lbs. lamb 4lbs. pork butt 4 cups sweet red wine 1 cup cor- iander seed 4 Tbl. allspice 2 Tbl. cinnamon salt & pepper to taste |
| Grind all the meat, using the coarse grinder. Then mix all of the ingredi- ents thoroughly. Refrigerate for 3-4 hours, stirring every 45 minutes. Stuff in- to casings and twist into desired lengths. Age by hanging in the frig for 2 days before using or freezing. |
| B. QUA CHIENGMAI THAI CURED SAUSAGE |
| 5 Lbs. pork butt 4 cloves chopped garlic 1 med. onion, chopped 1/4 cup coriander seed 3-4 lime leaves, chopped* 2 Tbl. red chili powder 1 stalk of lemon grass, chopped* !tsp. salt * The lime leaves and the lemon grass may be purchased at any Asian Food Store. |
| Grind the meat using coarse grinder, then mix in all ingredients thoroughly in a large bowl, cover and refrigerate for 3-4 hours. Stuff into casings, twist into desired lengths. |
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