Seasoning for Italian Sausage - Hot

Ready in 1h

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1 tb Sugar
3 ts Crushed red pepper flakes
1 tb Fennel seed
1 pt Ice water
1 tb Coriander
10 10 lbs. ground pork butts
1 ts Caraway seed
5 tb Salt
2 ts Black pepper; coarse grind

Original recipe makes 1 Servings



Chill meat to 32-34 F before starting. Grind through 1/4" or 3/8" plate. Place in mixer and blend all ingredients. Stuff into 32-35mm hog casings.Package and refrigerate imediately. Recipe by: The Sausage Maker-Lisa Lepsy Posted to MC-Recipe Digest V1 #735 by on Aug 10, 1997

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