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LOCATION: Recipes >> Preserving Meats >> Italian Sausage 13

Print this Recipe    Italian Sausage 13

Italian Sausage, Sicilian Style

2 pounds lean pork butt, coarse ground
1/4 pound pork fat, coarse ground
1 tablespoon coarsely ground fennel seed
2 bay leaves, crushed
1 tablespoon dried parsley
3 cloves garlic, crushed
1/8 teaspoon dried red hot pepper flakes
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 tablespoons dry white wine

Mix all the ingredients and let stand for 1 hour. Mix again and
then stuff into casings.

Variation: Omit the parsley and white wine, and add 1/2 cup of red
wine.

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