Tuesday, July 9, 2013

Italian Sausage

6 pounds meat (5 pork, 1 beef)

4 teaspoons of salt

1/2 oz fennel seed (or to taste)

1/2 oz crushed red pepper (or to taste)

1 Tablespoon Paprika

1/2 cup water

Remove the pork from the bone and cut into 1 inch cubes.

Cut beef into cubes. Toss meat with seasonings and 1/2 cup

water. Store in refrigerator over night and grind the next day.

Grind the meat twice with a course blade and make it into large

patties (1/2 cup measure of sausage), freeze them between

double layer sheets of wax paper on a cookie sheet and then

put them in plastic bags.

Make hot sausage sandwiches with fried onions and green

peppers on a hoagie bun. Grill sausage either in a frying pan,

or barbecue.
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