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Girardi's Italian Sausage

none

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

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. Source: Leo Girardi - leo@cse.cudenver.edu Posted to the BBQ List by "Cindi" on Sep 20, 1998. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


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