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Italian Style Dry Sausage

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Title: Italian Style Dry Sausage
Yield: 10 Pounds
Categories: Sausage

Ingredients:

8 lb Lean pork, cubed
2 lb Cubed pork fat
5 tb Salt
1 tb Sugar
5 ts Fennel seed
2 ts Anise seed
1 tb Garlic, finely minced
2 tb Coarse grind black pepper
1 c Dry red wine
1/2 ts Ascorbic acid
1 ts Saltpeter
6 Feet medium hog casings


Grind meat and fat separately through the coarse disk. Mix together with
remaining ingredients. Spread mixture in a large pan, cover loosley with
waxed paper and cure in the fridge for 24 hours. Prepare casings, stuff and
twist into 4" lengths. tie each off with cotton twine. Hang the links 6-8
weeks, checking after six weeks by cutting in half. If the texture is firm
enough to suit your taste, the remaining sausage may be cut down and
wrapped tightly for storage in the refrigerator. Prolonged drying will
result in a sausage that has the texture of something like beef jerky, at
which time you can either gnaw on it like a dog with a bone or use it to
club intruders.

Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8 typed
by Carolyn Shaw 12-94. Submitted By CAROLYN SHAW On 12-03-94

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