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Wood Chuck Sausage


5 feet medium hog casings
5 pounds woodchuck meat
2 tsp salt
2 tsp freshly ground black pepper
2 cloves garlic, finely minced
1/2 cup onion, finely chopped
1 tsp dried rosemary, crushed
1/2 tsp sage
1/2 tsp thyme
2 tablespoons chopped parsley.

Prepare the casings. Mix together the ingredients. Grind through the coarse disk then stuff into casings. Twist into 3 inch links. Cook by sautéing in vegetable oil.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.