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LOCATION: Recipes >> Preserving Meats >> Italian Sausage 14

Print this Recipe    Italian Sausage 14

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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