Seasoning for italian sausage - hot
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | tablespoons | Salt |
| 1 | pint | Ice water |
| 1 | tablespoon | Fennel seed |
| 2 | teaspoons | Black pepper; coarse grind |
| 1 | tablespoon | Sugar |
| 3 | teaspoons | Crushed red pepper flakes |
| 1 | teaspoon | Caraway seed |
| 1 | tablespoon | Coriander |
| 10 lbs. ground pork butts | ||
Directions
Chill meat to 32-34 F before starting. Grind through ¼" or ⅜" plate.
Place in mixer and blend all ingredients. Stuff into 32-35mm hog casings.Package and refrigerate imediately.
Recipe by: The Sausage Maker-Lisa Lepsy Posted to MC-Recipe Digest V1 #735 by Babygoil@... on Aug 10, 1997
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