- 4 pounds ground fresh pork
- 1 pound ground beef
- 3 tablespoons plus 1 teaspoon salt
- 1 tablespoon plus 1 teaspoon ground coriander
- 1 tablespoon pepper
- 1 clove garlic, crushed
- Dash of ground allspice
- Dash of ground cloves
- Pork sausage casings (10 to 11 feet)
- Cotton string
How to Make It
Combine first 8 ingredients in a large bowl; mix well.
Rinse pork casings thoroughly with warm water; drain. Tie one end of each casing securely with cotton string. Stuff sausage mixture into casings according to basic directions for stuffing sausage (page 98). Twist and tie casings into 12- inch links.
Place sausages, a few at a time, in a large heavy skillet. Add a small amount of water. Cover and cook over low heat 15 minutes. Uncover; drain off liquid, reserving 2 tablespoons in skillet. Cook sausages an additional 10 minutes or until browned, turning to brown completely. Transfer to a serving platter.