Title: Northern Italian Style Hot or Sweet Sausage
Categories: Makemeat
Yield: 3 Pounds

3		Feet medium hog casings
2 1/2	lb	Lean pork butt, cubed
1 1/2	ts	Salt, or to taste
2	ts	Coarse grind black pepper
2	ts	Finely ground coriander
2	cl	Garlic, finely minced
1	ts	Crushed red pepper, or to taste for hot sausage

Grind the meat and fat through the coarse disk and mix with remaining ingredients. Prepare casings, stuff and twist into 3" links. Use within three days or freeze.

Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8 Typed by Carolyn Shaw 12-94

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