Armenian Sausage


Armenian SausageIngredients
25 pounds ground meat
1 cup kimion
1 cup paprika
1/2 cup black pepper
2 tablespoons allspice
3 cups ground hot red pepper
2 tablespoons cinnamon
1 cup salt
Hog’s casings (Spices may be varied to taste).

Mix well all the ingredients with the meat. Set in cool place over-night. Next day mix well again and fill the casings. Flatten the filled sausage with a rolling pin. Divide meat in casing into 4 inch sections. Punch hole with a darning needle into the casing at the dividing point, to let air bubbles out. Then twist casing couple of times at this point. Hand in a dry place by an open window. Takes about 1-2 weeks to dry, depending on the weather. Pull casing off before slicing for serving. Also good to heat the sliced sausage in a little butter when serving.

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