| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Italian |
Sausages, Appetizers, Entrees |
1 |
Servings |
INGREDIENTS
| 3 |
|
Pork butt |
| 1 |
ts |
Cayenne |
| 3/4 |
|
Pork |
| 1 |
tb |
Red pepper flakes |
| 1 |
|
Fat back |
| 2 |
ts |
Black pepper |
| 1 |
tb |
Garlic, minced |
| 2 |
tb |
Sambuca, or pernod |
| 4 |
ts |
Kosher salt |
| 1/4 |
c |
Water |
| 2 |
tb |
Fennel seed |
|
md |
Hog casings |
INSTRUCTIONS
Grind the meat, fat, spices. Mix well to blend the spices, add the water to
help with blending. Pipe into casings.
Posted to MM-Recipes Digest V4 #104 by Rod Upfold <rupfold@lambton.on.ca>
on Apr 15, 1997
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