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Old 10-21-2007, 12:08 PM   #1
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Waldensian Sausage (Soutissa)

10 lb coarsely ground fresh pork
6 Tablespoons salt to taste
1 Tablespoons nutmeg
2 Tablespoons cinnamon
1 Tablespoons all spice
3 Tablespoons coarse ground black pepper
6 Tablespoons garlic; chopped fine (optional)

Italian (French country) sausage from Piedmont, Italy
see notes

Mix and let set over night before stuffing into the casings. Takes 1/4 pound casings.
Note: My father used 3 Tablespoons cayenne pepper per 10 pounds pork in addition to the black pepper.

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Source - Waldensian Cookbook
Nutrition Info -
Recipe Notes - recipe by Mrs. H. F. Martinat

From Waldensian Cookery
Waldensian Presbyterian Church
Valdese, NC

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Old 10-21-2007, 04:08 PM   #2
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Thanks for the recipe. It seems to be seasoned up about like Portugese Linguica. Guess all them Yourapeeens has similar taste buds.


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Old 10-21-2007, 07:16 PM   #3
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Now that is different.
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Royal Oak Mi.
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