| 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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