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Teo's Liberian Pepper Sausage Recipe

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This recipe for Teo's Liberian Pepper Sausage, by , is from The Great Liberian Meals Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

C. Fumbah Fenning


3 lb beef
3 lb pork
1 lb bacon
cup red wine vinegar
1 clove garlic
4 tbsp Worcestershire sauce
3 to 3 oz sausage casing
2 tbsp salt
2 tsp fried pepper sauce
2 tbsp ground coriander
tsp freshly grated nutmeg
tsp ground dried thyme
tsp ground allspice
tsp ground cloves

Dice the bacon into pieces not larger than 1 inch
Cut the beef and pork meat into 1 to 1 inch cubes. Mix it well with all the other ingredients except the sausage casing.
Grind the meat using a medium-coarse grinding plate.

Fill the sausage casings firmly, but not too tightly with the meat mixture.

Refrigerate for 24 hours before using. Teo's Sausage can be kept for a week or for 3 months if frozen

Personal Notes:
Personal Notes:
can be fried, grilled, boiled and served with rice, yams, plantains.




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