CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Grains |
Italian |
Sausage |
1 |
Servings |
INGREDIENTS
3 |
lb |
Pork butt |
3/4 |
lb |
Pork fat |
4 |
|
Garlic cloves; minced |
4 |
ts |
Kosher salt |
2 |
tb |
Fennel seed |
1 |
tb |
Ground black pepper |
1/8 |
tb |
Ground allspice |
1 |
ts |
Dried oregano |
1/2 |
c |
Dry red wine |
1 |
md |
Hog casings |
INSTRUCTIONS
Grind the pork and fat together in a food grinder with a 3/8 inch plate.
Add garlic, salt, spices, and wine. Mix well with your hands.
Shape into patties or stuff into casings. Keeps 3 days in refrigerator or
2-3 months frozen.
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Mar 12,
1998
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