Sicilian-Style Hot or Sweet Sausage
Yield
1 batchPrep
30 minCook
0 minReady
3 daysTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 ½ | pounds |
pork shoulder
cubed |
|
| ½ | pound |
pork fat
cubed |
|
| 2 ½ | tablespoons |
salt
or to taste |
|
| 3 | teaspoons |
black pepper
coarse |
|
| 3 | teaspoons |
fennel seeds
|
|
| 2 | cloves |
garlic
minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | kg |
pork shoulder
cubed |
|
| 226.8 | g |
pork fat
cubed |
|
| 38 | ml |
salt
or to taste |
|
| 15 | ml |
black pepper
coarse |
|
| 15 | ml |
fennel seeds
|
|
| 2 | cloves |
garlic
minced |
|
Directions
Prepare the casings.
Grind the meat and fat together through the coarse disk.
Mix the remaining ingredients together with the meat and fat.
Stuff the mixture into casings and twist off into three- or four-inch Refrigerate and use within three days or freeze.
