BEEF, VEAL AND PORK Recipes

FRANKFORT SAUSAGE

For this use any part of the pig, but equal
quantities of lean and fat. Mince fine, season with ground coriander
seed, salt, pepper, and a small quantity of nutmeg. Have ready skins,
well cleaned and soaked in cold water for several hours, fill with the
seasoned meat, secure the ends and hang in a cool, dry place until
needed.

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