| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Italian | Meats, Sausage | 1 | Servings |
INGREDIENTS
| 5 | tb | Salt |
| 1 | pt | Ice water |
| 3 | ts | Fennel seed |
| 2 | ts | Black pepper |
| 1 | tb | Sugar |
| 10 | lb | Ground pork butts |
INSTRUCTIONS
Chill meat to 32-34F before beginning. Grind through 1/4" or 3/8" plate. Add all ingredients and mix well. Stuff into 32-356mm hog casings. Recipe by: The sausage Maker-Lisa Lepsy Posted to MC-Recipe Digest V1 #734 by Babygoil@aol.com on Aug 10, 1997
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