Sausage

Yield: 1 Servings

Measure Ingredient
Meters medium hog casings
[if making links]
2 kilograms Lean pork butt; cubed
500 grams Pork fat; cubed
[note: substit
5 teaspoons Coarse salt [kosher salt,
No iodine]
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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