| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Italian |
Meats, Sausage |
1 |
Servings |
INGREDIENTS
| 5 |
tb |
Salt |
| 1 |
pt |
Ice water |
| 1 |
tb |
Fennel seed |
| 2 |
ts |
Black pepper; coarse grind |
| 1 |
tb |
Sugar |
| 3 |
ts |
Crushed red pepper flakes |
| 1 |
ts |
Caraway seed |
| 1 |
tb |
Coriander |
|
|
10 lbs. ground pork butts |
INSTRUCTIONS
Chill meat to 32-34 F before starting. Grind through 1/4" or 3/8" plate.
Place in mixer and blend all ingredients. Stuff into 32-35mm hog
casings.Package and refrigerate imediately.
Recipe by: The Sausage Maker-Lisa Lepsy Posted to MC-Recipe Digest V1 #735
by Babygoil@aol.com on Aug 10, 1997
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