Spicy hot italian sausage
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Pork, butt |
| ¾ | pounds | Pork, fat |
| 1 | tablespoon | Garlic, minced |
| 4 | teaspoons | Salt, kosher |
| 2 | tablespoons | Fennel, seed |
| 1 | teaspoon | Pepper, cayenne |
| 1 | tablespoon | Pepper, red, dried, flakes |
| 2 | teaspoons | Pepper,black, freshly ground |
| ¼ | cup | Water, cold |
| Casings, medium, hog | ||
Directions
Combine pork, fat, and all other ingredients except water casings in a large bowl. Grind through a ⅜ inch plate. Moisten water and mix until well blended. Stuff into medium hog casings tie at 5 inch intervals. (From, Hot Links and Country Flavors, Bruce Aidells and s Kelly, Knopf 1990)