| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Italian, Pork |
20 |
Servings |
INGREDIENTS
| 3 |
|
Feet medium (2-inch |
|
|
Diameter) hog casings |
| 2 1/2 |
lb |
Lean pork butt, cubed |
| 1/2 |
lb |
Pork fat, cubed |
| 1 1/2 |
ts |
Salt, or to taste |
| 2 |
ts |
Freshly coarse ground |
|
|
Black pepper |
| 2 |
ts |
Finely ground coriander |
| 2 |
cl |
Garlic, finely minced |
| 1 |
ts |
Crushed red pepper for |
|
|
Hot sausage, or to taste |
INSTRUCTIONS
"This variety is easy to make and is delicious roasted or used to flavor
tomato sauce. To make three pounds: 1. Prepare the casings. 2. Grind the
meat and fat together through the coarse disk. 3. Mix the remaining
ingredients together with the meat. 4. Stuff into the casings and twist off
into three-inch links. 5. Refrigerate and use within three days or freeze.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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