Put the pork and the pork fat through the medium blade of a food grinder and place the mixture in a deep bowl. Add the onions, parsley, garlic, and chilies, crushed re pepper, ground red pepper, black pepper, thyme, allspice, saltpeter and salt. Beat vigorously with a wooden spoon until mixture is smooth and fluffy.
To make the sausages, follow the instructions for stuffing on the Preparations For The Hog Sausage Casing Page!
You may cook the sausages immediately, or, if you prefer, you may refrigerate them safely for 5 or 6 days.
Before cooking a sausage, prick the casing in five or six places with a skewer or the point of a sharp knife. Coil the sausage in concentric circles in a heavy 10 or 12-inch skillet and pour in enough water to cover it completely. Then bring to a simmer over moderate heat. Cook uncovered for 30 to 45 minutes, until the liquid in the pan has evaporated and only the fat given up by the sausage remains. Reduce the heat to low and, turning the sausage once or twice with tongs, continue frying for about 10 minutes longer, or until it is brown on both sides. |
