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