| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Italian | Sausage | 1 | Servings |
INGREDIENTS
| 5 | lb | Pork butt; coarse ground |
| 5 | ts | Fennel seeds |
| 2 | tb | Hot red pepper; crushed |
| 5 | ts | Salt |
| 2 | tb | Hungarian paprika |
| 1 1/2 | ts | Black pepper |
| 1 1/2 | c | Water |
| 6 | Cloves garlic; crushed | |
| 1 | c | Romano cheese |
INSTRUCTIONS
Mix all spices, water and cheese together. Let sit at room temp while cutting then grinding pork. Keep pork cold. Very cold. Mix liquid/spice with ground pork by hand. Separate into 1/2lb bags, or stuff into casings. Let sit 12-14hrs before freezing for spices to blend in meat. Or freeze imediately, then let thaw and set 1 day in fridge before cooking. Compliments of Garry's Home Cookin' http:/www.tiac.net/users/garhow/cooking garhow@tiac.net Recipe by: Leo Girardi - leo@cse.cudenver.edu Posted to bbq-digest V5 #529 by "Garry Howard" <garhow@tiac.net> on Sep 13, 1997
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