50+ Friends Club Cookbook
Meat and Game
Cookbook Index | Chapter
Index
Fresh Hot Italian Sausage
From the Kitchen of: Carole from Upstate NY
| 10 |
lbs |
boneless pork butts |
| 5 |
tbsp |
Kosher salt |
| 1 |
pint |
ice water |
| 1 |
tbsp |
cracked fennel seed |
| 1 |
tbsp |
sugar |
| 2 |
tbsp |
crushed hot red peppers |
| 1 |
tsp |
caraway seeds |
| 1 |
tbsp |
coriander |
- Chop the port into pieces easily handled by your grinder; grind the meat through a
1/4" or 3/8" disc.
- Add remaining ingredients. Using a mixer, or mix by hand, mix well until the spices are
evenly distributed
- Stuff into 32-35mm hog casings
- NOTE: Be sure meat has been chilled between 32-34° before starting. Do not keep sausage
at room temperature any longer than necessary
- Pan fry or grill outdoors