Girardi's italian sausage

1 Servings

Ingredients

Quantity Ingredient
5 pounds Pork butt; coarse ground
5 teaspoons Fennel seeds
2 tablespoons Hot red pepper; crushed
5 teaspoons Salt
2 tablespoons Hungarian paprika
1½ teaspoon Black pepper
1½ cup Water
6 Cloves garlic; crushed
1 cup Romano cheese

Directions

Mix all spices, water and cheese together. Let sit at room temp while cutting then grinding pork. Keep pork cold. Very cold. Mix liquid/spice with ground pork by hand.

Separate into 1/2lb bags, or stuff into casings. Let sit 12-14hrs before freezing for spices to blend in meat. Or freeze imediately, then let thaw and set 1 day in fridge before cooking.

Compliments of Garry's Home Cookin' garhow@...

Recipe by: Leo Girardi - leo@...

Posted to bbq-digest V5 #529 by "Garry Howard" <garhow@...> on Sep 13, 1997

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