| Yield 1X: | 172.00 | oz | Allergens: | ||
| Portion: | 5 | oz | Garlic | ||
| Portions: | 34.4 | ||||
| Shelf life: | 1 week | ||||
| Date: | 11.11.19 | ||||
| Prep Recipe Ingredient | 1 | X |
| lb | oz/each | |
| Garlic pork sausage | 10 | |
| Caul fat, soaked in water overnight | 12.00 |
Carefully measure and prepare all ingredients. Drain the caul fat, and lay it out on a cutting board. Cut into 4″ squares. Portion the sausage into 2.5 oz. balls.
Wrap each ball in the caul fat squares, pressing the sausage into a thin patty. Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.