Title: Girardi's Italian Sausage
Categories: Sausage
Yield: 1 Servings

5	lb	Pork butt; coarse ground
5	ts	Fennel seeds
2	tb	Hot red pepper; crushed
5	ts	Salt
2	tb	Hungarian paprika
1 1/2	ts	Black pepper
1 1/2	c	Water
6		Cloves garlic; crushed
1	c	Romano cheese

Mix all spices, water and cheese together. Let sit at room temp while cutting then grinding pork. Keep pork cold. Very cold. Mix liquid/spice with ground pork by hand.

Separate into 1/2lb bags, or stuff into casings. Let sit 12-14hrs before freezing for spices to blend in meat. Or freeze imediately, then let thaw and set 1 day in fridge before cooking.

Posted to MM-Recipes Digest V4 #3

Recipe by: Leo Girardi - leo@cse.cudenver.edu

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