INGREDIENTS

INSTRUCTIONS

Trim the meat of all gristle but remember to not trim too much fat as the
mixture should be approximately 80 percent lean to 20 percent fat. Cut the
meat into chunks and pass through a meat grinder using the largest die.
Pass the meat through again, this time using the medium die. Pass the
sausage meat through one more time on this medium die. In a large bowl mix
the ground meat with the water, salt, pepper, fennel seed, cheese and
parsley. Wash the casing well under cold running water and allow water to
run through the casing so that any holes may be detected. Fit the grinder
with the sausage stuffing attachment and place the casing over the stuffing
tube by feeding it on and bunching it up on the tube.. Place the meat in
the hopper on top and begin to push the sausage meat down into the hopper
so that it begins to feed into the casing. As the meat feeds into the
casing, allow the casing to slide into your open hand. Catch the stuffed
sausage as it comes out of the machine. Go at a slow and steady pace so
that the sausage is fully, evenly, stuffed and without air pockets. To make
individual links, twist the sausage every few inches as it is stuffed and
let the finished ring of sausage lay on the work space as you finish the
process. Continue until the meat is finished. Keep refrigerated and use
with in one week or freeze for later use.
Yield: approximately 5 pounds finished sausage
c. Michael Lomonaco 1997 MICHAEL'S PLACE SHOW #ML1B16
Recipe by: Michael Lomonaco
Posted to MC-Recipe Digest V1 #814 by Holly Butman
<butma001@acpub.duke.edu> on Sep 28, 1997

A Message from our Provider:

“Death: the end of excuses, the beginning of eternity”