0
(0)
CATEGORY CUISINE TAG YIELD
Meats, Grains Italian Meats, Sausage 1 Servings

INGREDIENTS

5 T Salt
1 pt Ice water
1 T Fennel seed
2 t Black pepper, coarse grind
1 T Sugar
3 t Crushed red pepper flakes
1 t Caraway seed
1 T Coriander
10 lbs. ground pork butts

INSTRUCTIONS

Chill meat to 32-34 F before starting. Grind through 1/4" or 3/8"
plate. Place in mixer and blend all ingredients. Stuff into 32-35mm
hog casings.Package and refrigerate imediately.  Recipe by: The Sausage
Maker-Lisa Lepsy Posted to MC-Recipe Digest V1  #735 by
Babygoil@aol.com on Aug 10, 1997

A Message from our Provider:

“Some people are kind, polite, and sweet-spirited – until you try to sit in their pews.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 319
Calories From Fat: 17
Total Fat: 2.1g
Cholesterol: 0mg
Sodium: 34939.9mg
Potassium: 1052.1mg
Carbohydrates: 76.6g
Fiber: 5.4g
Sugar: 68.2g
Protein: 2.6g


How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?