← Back to Search Results
American
Sweet-Spiced Garlic Sausage

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Yield: Makes about 3 pounds, or about 18 small links

Ingredients

  • 3 pounds not-too-lean boneless pork shoulder meat, cut into chunks
  • 6 cloves garlic, finely minced
  • 2 teaspoons salt
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground cloves
  • ½ nutmeg, freshly grated
  • ½ teaspoon cayenne pepper
  • ½ teaspoon freshly ground black pepper
  • ¼ cup sweet sherry (oloroso)
  • About 5 feet hog casings, rinsed well inside and out (see Note)

Directions

Using a meat grinder fitted with the plate having medium-size holes, grind the pork. Combine the pork, garlic, salt, cinnamon, cloves, nutmeg, cayenne, black pepper, sherry, and ½ cup cold water. Set aside in the refrigerator while you prepare a sausage stuffer (take the grinding plate off the meat grinder and attach the sausage-stuffing tube, or put a sausage-stuffing attachment on a heavy-duty stand mixer).

Stuff the casings somewhat loosely with the pork mixture, twisting off links every few inches. Pat the sausages dry with paper towels and refrigerate, covered, until you are ready to cook them; alternatively, wrap them tightly and freeze for up to several months.

 

Notes

You can buy hog casings (cleaned intestines) at some butcher shops—if they make their own sausages, they’ll probably sell you the casings, too. The ones I get are packed in salt, and they keep “forever” in the refrigerator, according to the guy at Esposito Pork Shop. A small container of 45 feet of casings costs me about four dollars. Before using them, rinse them well in several changes of cold water, then put one end of the casing over the opening of the faucet and run cold water all the way through it to plump it up. Keep the casings in cold water while you’re preparing the stuffing.


© 2005 Stewart, Tabori & Chang
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 18 servings.

110kcal (5%)
15mg (2%)
0mg (1%)
1mcg RAE (0%)
308mg
20mg
17g
0g
0g
1g
59mg (20%)
304mg (13%)
1g (4%)
3g (5%)
1mg (5%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
lidias-italy Lidia's Italy
by Lidia Bastianich
spice Spice
by Ana Sortun
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
american-masala American Masala
by Suvir Saran
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?