Maltese Sausage

From Recidemia
Jump to: navigation, search

Description[edit]

Serves 4.

Ingredients[edit]

Procedures[edit]

  1. Mix the pork with all the other ingredients except the intestines.
  2. Wash the intestines thoroughly in several changes of cold salted water.
  3. Using a funnel or sausage making attachment fill the skins with the mixture.
  4. Then tie with string at 3-4 inch.
  5. Apart to form sausage prick each sausage with a fork and hang in the coolest place possible for 2–4 days to dry.