Girardi's Italian Sausage

Title:
Girardi's Italian Sausage

Yield:
1 Servings

Categories:
Sausage




Ingredients:





     5 lb Pork butt; coarse ground


     5 ts Fennel seeds


     2 tb Hot red pepper; crushed


     5 ts Salt


     2 tb Hungarian paprika


 1 1/2 ts Black pepper


 1 1/2 c  Water


     6    Cloves garlic; crushed


     1 c  Romano cheese






 Mix all spices, water and cheese together. Let sit at room temp while


 cutting then grinding pork. Keep pork cold. Very cold. Mix liquid/spice


 with ground pork by hand.


 


 Separate into 1/2lb bags, or stuff into casings. Let sit 12-14hrs before


 freezing for spices to blend in meat. Or freeze imediately, then let thaw


 and set 1 day in fridge before cooking.


 


 Compliments of Garry's Home Cookin' http:/www.tiac.net/users/garhow/cooking


 garhow@tiac.net


 


 Recipe by: Leo Girardi - leo@cse.cudenver.edu


 


 Posted to bbq-digest V5 #529 by "Garry Howard" 
on Sep 13,


 1997