| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Italian |
Meats, Sausages, Italian |
8 |
Servings |
INGREDIENTS
| 5 |
|
Feet med. (2-in diam) casing |
| 4 1/2 |
lb |
Lean pork butt, cubed |
| 1/2 |
lb |
Pork fat, cubed |
| 2 1/2 |
tb |
Salt, or to taste |
| 3 |
ts |
Freshly coarse ground black |
| 3 |
ts |
Fennel seed |
|
|
Crushed red pepper to taste |
| 2 |
|
Cloves garlic, finely minced |
| 1 |
ts |
Anise seed (optional) |
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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