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LOCATION: Recipes >> Preserving Meats >> Italian Sausage 16

Print this Recipe    Italian Sausage 16

Hot Italian Sausages

2 1/2 teaspoons coarse (kosher) salt
1/2 teaspoon whole black peppercorns
2 teaspoons crushed red pepper
1 tablespoon paprika
1/2 teaspoon thyme
1 teaspoon fennel seeds
1/2 teaspoon finely minced garlic
1 3/4 pound lean pork, trimmed, diced, chilled
1/2 pound fresh pork fat; 1/2 inch dice, chilled

Combine dry spices in spice mill or mortar and grind to coarse
texture. Mix with garlic in small bowl. Mix meat, fat and spices
together in bowl. In Stuff into casings using sausage stuffer or
horn attached to grinder. Tie off into 5 links and hang in cool
place to dry. Or, just refrigerate. Cook in your usual manner.

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