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1
Grind pork coarsely, once.
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2
Bone and chill beef.
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3
With a very sharp knife, dice 2 pounds beef into 1/4 inch cubes.
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4
Dice 1/2 pound fat similarly and grind the other 1/2 pound of fat.
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5
Mix meats and fat in a large bowl.
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6
Mash peeled garlic with salt in a mortar,and add pepper and allspice.
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7
Mix all ingredients.
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8
Add 1 cup water for each 2 pounds of meat, then add whiskey.
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9
Cook a small sample in a little boiling water.
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10
Taste and adjust seasoning (be conservative with the salt).
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11
Wash casing in cold water, rinsing several times.
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12
Carefully thread 1 yard of casing over a sausage funnel and stuff, taking care not to leave air pockets.
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13
Do not pack or sausages will burst while cooking.
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14
Tie ends with string.
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15
Repeat until all meat is used.
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16
Refrigerate, loosely covered with towel, for 48 hours.
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17
Sausage may be smoked (following smoker directions) or cooked fresh.
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18
TO COOK FRESH, simmer gently in a wide pot one-third full of water until cooked through, about 30-40 minutes.
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19
Drain, cool, and refrigerate loosely covered.
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20
TO SERVE, saute in a little fat for color.
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21
Or serve cold in thin diagonal slices.
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22
NOTE: Peperivka, cayenne-flavored whiskey, is made by soaking 10 whole red cayenne peppers in a pint of blended whiskey or bourbon for at least 48 hours.
