Clay's Kitchen : Sausage Recipes

Sausage Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Italian Sausage, Girardi's

5 pounds pork butt, coarse ground
5 teaspoons fennel seeds
2 tablespoons hot red pepper, crushed
5 teaspoons salt
2 tablespoons Hungarian paprika
1 ½ teaspoons black pepper
1 ½ cups water
6 cloves garlic, crushed
1 cup 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 ½ pound bags, or stuff into casings. Let sit 12 to 14 hours before freezing for spices to blend in meat. Or freeze immediately, then let thaw and set 1 day in fridge before cooking.


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