GIRARDI'S ITALIAN SAUSAGE
5 pounds pork butt, coarse ground
6 cloves garlic, crushed
2 tablespoons crushed hot red pepper flakes
2 tablespoons Hungarian paprika
5 teaspoons fennel seeds
5 teaspoons salt (or to taste)
1 1/2 teaspoons ground black pepper
1 1/2 cups water
1 cup Romano cheese
Hog casings (optional)
Mix all spices, 1 1/2 cups water and cheese together. Let sit at room temperature while cutting then grinding pork. Keep pork cold. Very cold.
Mix liquid-spice mixture with ground pork by hand. Separate into 1/2-lb bags or stuff into casings.
Refrigerate 12-14 hours before freezing for spices to blend in meat. Or freeze immediately, then let thaw and set 1 day in the refrigerator before cooking.
Source: Leo Girardi
5 pounds pork butt, coarse ground
6 cloves garlic, crushed
2 tablespoons crushed hot red pepper flakes
2 tablespoons Hungarian paprika
5 teaspoons fennel seeds
5 teaspoons salt (or to taste)
1 1/2 teaspoons ground black pepper
1 1/2 cups water
1 cup Romano cheese
Hog casings (optional)
Mix all spices, 1 1/2 cups water and cheese together. Let sit at room temperature while cutting then grinding pork. Keep pork cold. Very cold.
Mix liquid-spice mixture with ground pork by hand. Separate into 1/2-lb bags or stuff into casings.
Refrigerate 12-14 hours before freezing for spices to blend in meat. Or freeze immediately, then let thaw and set 1 day in the refrigerator before cooking.
Source: Leo Girardi
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