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LOCATION: Recipes >> Preserving Meats >> Italian Sausage 04

Print this Recipe    Italian Sausage 04

Italian Sweet Fennel Sausage
Yields: 4 lbs

3 lbs pork butt
3/4 lb pork fat
4 garlic cloves, minced
4 tsp kosher salt
2 tbsp fennel seed
1 tbsp ground black pepper
1/8 tbsp ground allspice
1 tsp dried oregano
1/2 cup dry red wine

medium hog casings

Grind the pork and fat together in a food grinder with a 3/8 inch
plate. Add garlic, salt, spices, and wine. Mix well with your
hands.

Shape into patties or stuff into casings. Keeps 3 days in refrigerator
or 2-3 months frozen.

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