| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Italian | Sausages, Italian | 4 | Servings |
INGREDIENTS
| 1 | ts | Fennel seeds |
| 2 | ts | Corrinder seeds |
| 2 | ts | Dried parsley |
| 1 | ts | Salt |
| 1 | Garlic clove; minced | |
| 1/2 | ts | Ground pepper |
| 1 | lb | Ground pork |
INSTRUCTIONS
Using a morter and pestle or your blender, make a powder out of the fennel seeds, corrinder seeds, dried parsley, salt minced garlic and pepper. Add the spice mixture to the ground ;pork and lightly mix together, using your hands. Shape the meat into a loaf and use within two days. You can make in larger amounts if you want. Divide into pound portions, and wrap each portion in plastic wrap, then in freezer foil. Store in freezer and use within three months. Makes 1 pound. Posted to FOODWINE Digest by Beynong <[email protected]> on Jan 12, 1998
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