| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Italian |
Sausage, Italian, Pork |
8 |
Servings |
INGREDIENTS
| 3 |
lb |
Pork, butt |
| 3/4 |
lb |
Pork, fat |
| 1 |
tb |
Garlic, minced |
| 4 |
ts |
Salt, kosher |
| 2 |
tb |
Fennel, seed |
| 1 |
ts |
Pepper, cayenne |
| 1 |
tb |
Pepper, red, dried, flakes |
| 2 |
ts |
Pepper,black, freshly ground |
| 1/4 |
c |
Water, cold |
|
|
Casings, medium, hog |
INSTRUCTIONS
Combine pork, fat, and all other ingredients except water casings in a
large bowl. Grind through a 3/8 inch plate. Moisten water and mix until
well blended. Stuff into medium hog casings tie at 5 inch intervals. (From,
Hot Links and Country Flavors, Bruce Aidells and s Kelly, Knopf 1990)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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