Friulian Dishes - Friuli Sausage
Notes: If you don't have a meat grinder, have your butcher grind the meat and fat for you. Also, carefully wash pork casings and run under water for at least an hour prior to stuffing.
1 1/2 pounds lean pork shoulder, cut into 1 inch cubes
1/3 pound lard (preferably pork), cut into 1 inch cubes
1 tablespoon salt
pinch of cinnamon
pinch of ground clove
1 chopped garlic clove
1 tablespoon red wine vinegar
1 teaspoon ground black pepper
3/4 pound of pork casings (2-inch diameter)
Handful of parsley
Grind the pork and fat on the 1/2-inch setting of a meat grinder. Mix the pork and fat together with your hands. Add salt, cinnamon, cloves, garlic, vinegar, and pepper until mixed well. Cover and refrigerate overnight.
Wash the pork casings carefully and run under water for at least an hour. Stuff the pork casings with the mixture, tying the sausages at 4 or 5-inch intervals, then refrigerate until ready to cook.
Place as many sausages as will fit in 1 layer of a heavy skillet and place over medium heat. Turn occasionally as you cook over medium heat, until sausages are well-browned on all sides. Serve immediately with parsley.