Sicilian-style hot or sweet sausage #1
Yield: 20 Servings
Ingredients:
- 5 Feet medium (2-inch Diameter) hog casings
- 4 1/2 lb Lean pork butt cubed
- 1/2 lb Pork fat cubed
- 2 1/2 ts Salt or to taste
- 3 ts Freshly coarse ground Black pepper
- 3 ts Fennel seed
Instructions:
Crushed red pepper to Taste for hot sausage 1. Prepare the casings. 2. Grind the meat and fat together through the coarse disk. 3. Mix the remaining ingredients together with the meat and fat. 4. Stuff the mixture into casings and twist off into three- or four-inch links. 5. Refrigerate and use within three days or freeze.
