Homemade Sausages
Origin: Madrid, Spain
Source: Anonymous, 1921
Ingredients
- veal loin
- pork loin
- ground black pepper
- salt
- nutmeg
- rum
- thin intestine casing
Instructions
- Take very lean veal loin and pork loin.
- Season the meat thoroughly with salt, a generous amount of ground black pepper, nutmeg, and rum.
- Let the mixture rest for a couple of hours.
- Fill the thin intestine casing with the seasoned meat mixture, tying it off at ten-centimeter intervals to form individual sausages.
- These sausages are best eaten fresh the same day.