Sicilian-style Hot Or Sweet Sausage
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Italian | Italian, Pork | 20 | Servings |
INGREDIENTS
| 5 | Feet medium, 2-inch | |
| Diameter) hog casings, Diameter hog casings | ||
| 4 1/2 | lb | Lean pork butt, cubed |
| 1/2 | lb | Pork fat, cubed |
| 2 1/2 | t | Salt, or to taste |
| 3 | t | Freshly coarse ground |
| Black pepper | ||
| 3 | t | Fennel seed |
| Crushed red pepper to | ||
| Taste for hot sausage |
INSTRUCTIONS
Prepare the casings. Grind the meat and fat together through the coarse disk. Mix the remaining ingredients together with the meat and fat. Stuff the mixture into casings and twist off into three- or four-inch links. Refrigerate and use within three days or freeze. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 564
Calories From Fat: 381
Total Fat: 42.2g
Cholesterol: 188mg
Sodium: 1224.5mg
Potassium: 406mg
Carbohydrates: 2.1g
Fiber: <1g
Sugar: <1g
Protein: 43.1g