|1½||Meters medium hog casings|
|[if making links]|
|2 kilograms||Lean pork butt; cubed|
|500 grams||Pork fat; cubed|
|5 teaspoons||Coarse salt [kosher salt,|
|3 teaspoons||Fresh black pepper coarsely ground|
|2||Cl Garlic finely minced|
|2½ teaspoon||Fennel seed|
|1 teaspoon||Anise seed|
|Crushed red pepper to taste|
Recipe by: Carol Miller-Tutzauer riacmt@... 1. Prepare the casings.
2. Grind the meat and fat together through the course disk.
3. Mix the remaining ingredients with the ground meat and fat.
4. Stuff the mixture into casings and twist off into 8-10 cm links.
5. Refrigerate and use within three days [immediately if using store- grou meat as this is not as sanitary as grinding your own], or wrap sausages individually and freeze.
Author's Notes: From 'Home Sausage Making' by Charles Reavis, Pownal, VT: Garden Way Publishing, 1981, ISBN# 0-88266-5 You might also try adding about 1 Tbls of dry sweet basil and 1 Tbls of dried Italian oregano.
Difficulty : moderate - patience needed. Precision : measure ingredients.
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