Title: Italian Sweet Fennel Sausage
Categories: Sausage Pork
Yield: 4 Lb

3	lb	Pork butt
3/4	lb	Pork fat
4	cl	Garlic; minced
4	ts	Kosher salt
2	tb	Fennel seed
1	tb	Ground black pepper
1/8	tb	Ground allspice
1	ts	Dried oregano
1/2	c	Dry red wine
		Medium hog casings

Grind the pork and fat together in a food grinder with a 3/8 inch plate. Add garlic, salt, spices, and wine. Mix well with your hands.

Shape into patties or stuff into casings. Keeps 3 days in refrigerator or 2-3 months frozen.

From: Ramone@worldnet.att.net (Ramone)

MM format by Dave Sacerdote From: Dave Sacerdote Date: 29 Apr 97 National Cooking Echo Ä

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