BUTIFARA ( A Spanish Sausage)

Ingredients

1 kilo ground pork                                 2 tbsp. Butter

1 tbsp. coarse salt                                3 meters sausage casing

1 tbsp. freshly ground pepper           2 eggs

Mix all ingredietns thoroughly and stuff into sausage casing.

Link-2 inch long pieces.

Refrigerate and serve within two days.

To store for a longer period, keep frozen in a plastic bag.

NOTE:

The presence of eggs in this sausage renders it more perishable than the

         Native sausage. No saltpeter is used to give this sausage the cured

        reddish color but the sausage is a good variation of a sausage product.