| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Sausage, Italian, Pork |
12 |
Servings |
INGREDIENTS
| 5 |
lb |
Pork, butt, 1/3 fat |
| 1 |
tb |
Garlic, chopped |
| 1 |
tb |
Pepper, black |
| 2 |
ts |
Salt |
| 9 |
|
Casings, pork, soaked |
INSTRUCTIONS
1) Cut meat in strips, mix in seasonings to coat evenly, chill. Grind with
medium plate. 2) Stuff sausages in casings, tie at 4 1/2 inch intervals.
VARIATIONS: a) omit garlic. dd 1 or 2 teaspoons red pepper flakes. dd 1 or
2 tablespoons fresh herbs as desired sley, sage, oregano, rosemary, thyme.)
dd 1 tablespoon fennel seeds; (Shorty wouldn't but he t mind if you do.) dd
1/2 cup dry red wine before stuffing. Source: Overton Anderson
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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