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Pigs On The Wing BBQ

Master Chef
Joined
Apr 29, 2005
Messages
6,922
Location
Akron New York
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 -
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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
 
Thanks for the recipe. It seems to be seasoned up about like Portugese Linguica. Guess all them Yourapeeens has similar taste buds. :LOL:

bigwheel
 
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