Italian Sausage
Yield
4 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | pounds |
pork shoulder
coarse ground |
|
| 1 ⅓ | tablespoons |
salt
|
|
| 1 ⅓ | tablespoons |
coriander
ground |
|
| 3/16 | tablespoons |
black pepper
coarse ground |
|
| 5 | Cloves |
garlic
pressed |
*
|
| 2 | tablespoons |
paprika
|
|
| 1 | cup |
water
cold |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.3 | kg |
pork shoulder
coarse ground |
|
| 2E+1 | ml |
salt
|
|
| 2E+1 | ml |
coriander
ground |
|
| 2.8 | ml |
black pepper
coarse ground |
|
| 5 | Cloves |
garlic
pressed |
*
|
| 3E+1 | ml |
paprika
|
|
| 237 | ml |
water
cold |
|
Directions
Add 2 teaspoon crushed red peppers for HOT sausage.
Combine all ingredients, mix well and stuff into hog casing or make patties.
