Title: Seasoning for Italian Sausage - Hot
Categories: Meat Sausage
Yield: 1 Servings

5	tb	Salt
1	pt	Ice water
1	tb	Fennel seed
2	ts	Black pepper; coarse grind
1	tb	Sugar
3	ts	Crushed red pepper flakes
1	ts	Caraway seed
1	tb	Coriander
10	lb	Ground pork butts

Chill meat to 32-34 F before starting. Grind through 1/4" or 3/8" plate. Place in mixer and blend all ingredients. Stuff into 32-35mm hog casings. Package and refrigerate imediately.

Posted to MM-Recipes Digest V4 #5

Recipe by: The Sausage Maker-Lisa Lepsy

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