www.sausagemaking.org

hi all,
Thought some of you might like to try this unusual recipe.
2lb (1kg) lean pork
8oz(225g) belly of pork
2 cloves of garlic, crushed
4oz (100g)pistachio nuts
salt and pepper
1. trim the meat, removing any bits of rind, gristle, or bone.
2. chop or mince well with crushed garlic.
3. soak nuts in boiling water for 15 minutes so the skins rubbed off easily.
chop or crush them finely and mix with the sausagemeat .
season with salt and pepper.
fill into skins
rasher.

When I make Krakowska I usually add a pound of pistachios to a 25 pound batch.
It really makes a big difference.