Try this Seasoning for Italian Sausage - Hot recipe, or contribute your own.
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 Babygoil@aol.com on Aug 10, 1997
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