Italian Sausage
 
10 lb.  pork butt
4 Tbsp  canning salt
3 tsp  fresh ground black pepper
1 Tbsp  ground coriander
1 Tbsp  sugar
1-1/2 oz.  fennel seed
2 tsp  anise seed
2 tsp  red pepper flakes
1 Tbsp  dried parsley
8 oz.  cold water
 
grind the pork butt thru a 1/4" hole plate. 
mix in the spices and water with the meat. mix thourghly. 
stuff into 35mm hog casings, and twist into 6" links. 
let sausage age in the fridge for 1 day. 
then use or wrap and freeze. 
 
-- 
william barfieldsr 
 
-- 
(ID: 10487) Mirror: rec.food.recipes: Sun, Oct 12, 2003


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