Title: Sausage 1
Categories: Meat
Yield: 1 Servings

1		1 1/2 m medi hog casings [if making links]
2	kg	Lean pork butt; cubed
500	g	Pork fat; cubed [note: subst it
5	ts	Coarse salt [kosher salt, no iodine]
3	ts	Fresh black pepper; coarsely ground
2	cl	Garlic finely minced
2 1/2	ts	Fennel seed
1	ts	Anise seed
		Crushed red pepper to taste

Recipe by: Carol Miller-Tutzauer riacmt@ubvmsa.cc.buffalo.edu 1. Prepare the casings.

2. Grind the meat and fat together through the course disk.

3. Mix the remaining ingredients with the ground meat and fat.

4. Stuff the mixture into casings and twist off into 8-10 cm links.

5. Refrigerate and use within three days [immediately if using store- grou

Author's Notes: From 'Home Sausage Making' by Charles Reavis, Pownal, VT: Garden Way Pu

You might also try adding about 1 Tbls of dry sweet basil and 1 Tbls of

Difficulty : moderate - patience needed. Precision : measure ingredients.

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