Spicy hot italian sausage
Yield: 8 Servings
Ingredients:
- 3 lb Pork butt
- 3/4 lb Pork fat
- 1 tb Garlic minced
- 4 ts Salt kosher
- 2 tb Fennel seed
- 1 ts Pepper cayenne
- 1 tb Pepper red dried flakes
- 2 ts Pepper black freshly ground
- 1/4 c Water
Instructions:
cold Casings medium hog Combine pork fat and all other ingredients except water casings in a large bowl. Grind through a 3/8 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)
