Sausages recipes

Girardi's Italian Sausage

Course : Sausages
Source: Leo Girardi
Serves: 1

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Ingredients:

5 pounds pork butt -- coarse ground

5 teaspoons fennel seeds

2 tablespoons hot red pepper -- crushed

5 teaspoons salt

2 tablespoons Hungarian paprika

1 1/2 teaspoons black pepper

1 1/2 cups water

6 cloves garlic -- crushed

1 cup Romano cheese

Preparation / Directions:

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 12-14 hours before freezing for spices to blend in meat. Or freeze immediately, then let thaw and set 1 day in fridge before cooking.

Girardi's Italian Sausage

Ingredients:

Preparation / Directions:

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