I'd like to thank Edward K for
sending in this recipe. We made them and they turned out fantastic!!!
3-lb pork shoulder
1-cup whipping cream
1-tbsp curry, mild
Hot dog casings
Partially freeze, then grind meat through a 1/4 in.(6mm) plate.
Mix the spices with the meat then the cream
Place in food processor and process to hot dog emulsion
Stuff the meat paste into small hog casings tie off into 6in. (15cm)
Serve by frying the wurst, cutting each into 4 pieces and serve with