19Ingredients
75Minutes
Calories

Ingredients

US|METRIC
  • 2 cups polenta
  • 3 quarts water
  • 4 pounds pork shoulder
  • 5 ounces pork fat (back)
  • 1 3/8 ounces salt
  • 1/3 ounce dextrose
  • 1 teaspoon cinnamon
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon clove
  • 2 ounces white wine
  • water (As needed hog casing soaked & flushed in)
  • 4 eggs
  • 4 sausage (links)
  • 16 ounces polenta (cooked)
  • 4 tablespoons butter
  • 2 tablespoons herbs (chopped, rosemary, thyme, parsley)
  • rock salt (As needed)
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    Directions

    1. 1. Cut the pork shoulder and fat back into cubes
    2. 2. Lay the cubed meat on a sheet tray and place in freezer for one hour
    3. 3. Set up meat grinder with large die
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