| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Italian |
Italian, Pork |
20 |
Servings |
INGREDIENTS
| 5 |
|
Feet medium (2-inch |
|
|
Diameter) hog casings |
| 4 1/2 |
lb |
Lean pork butt, cubed |
| 1/2 |
lb |
Pork fat, cubed |
| 2 1/2 |
ts |
Salt, or to taste |
| 3 |
ts |
Freshly coarse ground |
|
|
Black pepper |
| 3 |
ts |
Fennel seed |
|
|
Crushed red pepper to |
|
|
Taste for hot sausage |
INSTRUCTIONS
1. Prepare the casings.
2. Grind the meat and fat together through the coarse disk.
3. Mix the remaining ingredients together with the meat and fat.
4. Stuff the mixture into casings and twist off into three- or four-inch
links.
5. Refrigerate and use within three days or freeze.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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