Orange Sausage
Orange Sausage ingredients
- 1 T garlic
- 1 T Orange zest
- 1 t Kosher salt
- 1 T Cinnamon
- 1 T Allspice
- 1 t white pepper
- 1⁄2 c Dry white wine
- 1⁄2 lb ground round
- 1 lb Lean ground pork
- medium sausage casings
Cooking Orange Sausage
1. COMBINE INGREDIENTS-MIX WELL RUN COLD WATER THROUGH CASINGS AND SOAK FOR 2 HOURS, DRAIN RETURN TO COLD WATER BLOW THROUGH ONE END, DISCARD ANY SECTIONS WITH HOLES, AND DRAIN WELL FIT SAUSAGE TUBE ONTO A MEAT GRINDER SLIDE CASINGS ONTO TUBE, TIE END OF CASING LOOSELY FILL CASINGS, TIE AT REGULAR INTERVALS INTO LINKSCOVER AND CHILL FOR 4-48 HOURS OR FREEZE TO STOREPREPARE AS DESIRED.
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