Pigs On The Wing BBQ
Master Chef
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.
Servings -
PreHeat -
Prep Time -
Inactive Prep Time -
Cooking Time -
Difficulty -
Source - Waldensian Cookbook
Nutrition Info -
Recipe Notes - recipe by Mrs. H. F. Martinat
From Waldensian Cookery
Waldensian Presbyterian Church
Valdese, NC
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.
Servings -
PreHeat -
Prep Time -
Inactive Prep Time -
Cooking Time -
Difficulty -
Source - Waldensian Cookbook
Nutrition Info -
Recipe Notes - recipe by Mrs. H. F. Martinat
From Waldensian Cookery
Waldensian Presbyterian Church
Valdese, NC