| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Italian |
Meats |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
|
Meters medium hog casings |
|
|
[if making links] |
| 2 |
kg |
Lean pork butt; cubed |
| 500 |
g |
Pork fat; cubed |
|
|
[note: substit |
| 5 |
ts |
Coarse salt [kosher salt, |
|
|
No iodine] |
| 3 |
ts |
Fresh black pepper coarsely ground |
| 2 |
|
Cl Garlic finely minced |
| 2 1/2 |
ts |
Fennel seed |
| 1 |
ts |
Anise seed |
|
|
Crushed red pepper to taste |
INSTRUCTIONS
Recipe by: Carol Miller-Tutzauer riacmt@ubvmsa.cc.buffalo.edu 1. Prepare
the casings.
2. Grind the meat and fat together through the course disk.
3. Mix the remaining ingredients with the ground meat and fat.
4. Stuff the mixture into casings and twist off into 8-10 cm links.
5. Refrigerate and use within three days [immediately if using store- grou
meat as this is not as sanitary as grinding your own], or wrap sausages
individually and freeze.
Author's Notes: From 'Home Sausage Making' by Charles Reavis, Pownal, VT:
Garden Way Publishing, 1981, ISBN# 0-88266-5
You might also try adding about 1 Tbls of dry sweet basil and 1 Tbls of
dried Italian oregano.
Difficulty : moderate - patience needed. Precision
: measure ingredients.
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