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Ingredients
US|METRIC
4 SERVINGS
- 2 cups polenta
- 3 qt. water
- 4 lb. pork shoulder
- 5 oz. pork fat (back)
- 1.4 oz. salt
- 0.35 oz. dextrose
- 1 tsp. cinnamon
- 1/2 tsp. black pepper
- 1/2 tsp. allspice
- 1/4 tsp. nutmeg
- 1/4 tsp. clove
- 2 oz. white wine
- water (As needed hog casing soaked & flushed in)
- 4 eggs
- 4 sausage (links)
- 16 oz. polenta (cooked)
- 4 Tbsp. butter
- 2 Tbsp. herbs (chopped, rosemary, thyme, parsley)
- rock salt (As needed)
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Directions
- 1. Cut the pork shoulder and fat back into cubes
- 2. Lay the cubed meat on a sheet tray and place in freezer for one hour
- 3. Set up meat grinder with large die
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