Title: Sicilian-Style Hot or Sweet Sausage #2
Categories: Italian Pork Sausage
Yield: 20 Servings
| 5 | | Feet medium (2-inch |
| | | Diameter) hog casings |
| 4 1/2 | lb | Lean pork butt, cubed |
| 1/2 | lb | Pork fat, cubed |
| 2 1/2 | ts | Salt, or to taste |
| 3 | ts | Freshly coarse ground |
| | | Black pepper |
| 3 | ts | Fennel seed |
| | | Crushed red pepper to |
| | | Taste for hot sausage |
| 2 | cl | Garlic, finely minced |
| 1 | ts | Anise seed |
1. Prepare the casings. 2. Grind the meat and fat together through the
coarse disk. 3. Mix the remaining ingredients together with the meat and
fat. 4. Stuff the mixture into casings and twist off into three- or
four-inch links. 5. Refrigerate and use within three days or freeze. From:
Bobbieb1@aol.Com Date: 12 Dec 96 Meal-Master Format Recipes
(Mailing List) Ä