17TH Century Portuguese Pork Sausages

1 1/2 pounds beef, coarsely ground

2 pounds pork, coarsely ground

2 tablespoons tangerine peel, grated

1 cup Port wine

1 large onion, peeled and finely chopped

5 cloves of garlic, finely minced

2 teaspoons sage, (fresh, or dried)

1 tablespoon fennel seeds, toasted

1 tablespoon ground cumin

3 tablespoons lemon juice

1 tablespoon salt Casings, rinsed well

 Place all the ingredients in a large bowl. Mix well and evenly. Cover and let the mixture marinate for at least 4 days.

 Fill the casings with the mixture, and tie the ends with butcher’s string. Or you may shape the mixture into patties, and sauté them in low heat until they are cooked through. The sausages may be wrapped well and frozen.