| 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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