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4 Feet medium hog casings
3 1/2 lb Lean pork butt, cubed
1/2 lb Pork fat, cubed
1 c Grated Parmesan cheese
1/2 ts Freshly ground nutmeg
1/2 ts Finely ground coriander
1 ts Grated lemon peel
1 ts Grated orange peel
1 ts Finely ground black pepper
1 cl Garlic, very finely chopped
1 1/2 ts Salt, or to taste
1/2 c Dry vermouth

Grind pork and fat together through the fine disk and mix with remaining ingredients. Prepare casings, stuff and twist off into 8-10" lengths. Separate the links and allow them to dry in a cool place 2-3 hours. Refrigerate and use within two or three days or freeze. The flavor of the orange and lemon is intensified by freezing and is best used fresh.

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