Ingredients
- 3 feet medium hog casings
- 2 1/2 lbs. lean pork butt, cubed
- 1/2 lb. pork fat, cubed
- 3 tsp. coarse salt
- 2 tsp. coarse fresh ground pepper
- 2 tsp. finely ground coriander
- 2 cloves garlic, finely minced
- 1 tsp. or more crushed red pepper to taste.
Directions
1. Prepare the casings
2. Grind the meat and fat together (coarse disk)
3. Mix in remaining ingredients
4. Stuff into casings and twist into 3-inch links
5. Refrigerate. Use within 3 days or freeze
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Submitted 6/13/05.
Source: Home Sausage Making (1981)
Submitted By: Gary Northern Italian-Style Sausage
glong4@flash.net
Northern Italian-Style Sausage