Mix in the garlic (water drained
off), salt, pepper, paprika, and
cloves. You will need to do this
with your hands. It usually took
us more than one set of hands as
the meat is so very cold.
Carefully wash the sausage
casing. Fill with the ground
mixture. Tie with string. If you
don't have a sausage stuffer,
you might ask your butcher to do
it for you—or you can make
sausage patties.
Place sausage in a large pan and
bake in a 350 degree F oven
until the sausage is a gleaming
red . . . or . . .
Place in a skillet, add water to
cover, cover pan, cook until
water evaporates. Uncover pan
and cook until the sausage is
browned.
This sausage freezes well. My
dad also had a little smokehouse
(oh, it was soooo good!). When
we made sausage (both when I was
a little girl and when my
children started with the
process) we always tried to see
how long a piece of sausage we
could get from the stuffer
before the casing broke. This is
good-tasting meat! We also
quadrupled the recipe for the
family reunions at our cottage
and you could see everyone
sniffing the air when the
sausage started getting finished
in the oven!
Some put a pinch of ground
cloves in their mixture -- my
father did not.
