LOCATION: Recipes >> Preserving Meats >> Italian Sausage 14
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Italian Sausage 14
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Sicilian Style Sausage
5 feet medium 2" diameter casings
4 1/2 pounds lean pork butt, cubed
1/2 pound pork fat, cubed
2 1/2 teaspoons salt or, to taste
3 teaspoons fresh coarse ground black pepper
3 teaspoons fennel seed
crushed red pepper, to taste
2 cloves garlic, minced
1 teaspoon anise seed, optional
Grind meat and fat together through a coarse disk. Place in a large
bowl. Add remaining ingredients to meat and mix well to combine.
Stuff mixture into casings and twist off into 3 - 4 inch links.
Refrigerate and use within 3 days or freeze.
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