Italian sweet fennel sausage 4 lbs

Yield: 1 Servings

Measure Ingredient
3 pounds Pork butt
¾ pounds Pork fat
4 \N Garlic cloves; minced
4 teaspoons Kosher salt
2 tablespoons Fennel seed
1 tablespoon Ground black pepper
⅛ tablespoon Ground allspice
1 teaspoon Dried oregano
½ cup Dry red wine
1 medium Hog casings

Grind the pork and fat together in a food grinder with a ⅜ 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.

Posted to recipelu-digest by "Diane Geary" <diane@...> on Mar 12, 1998

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