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| Girardi's Italian Sausage Recipe |
Category: Other / Sausages
Rating:
N/A
Servings: 1
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Ingredients
5 lb pork butt; coarse ground
5 teaspoon fennel seeds
2 tablespoon hot red pepper; crushed
5 teaspoon salt
2 tablespoon hungarian paprika
1 1/2 teaspoon black pepper
1 1/2 cup water
6 cloves garlic; crushed
1 cup romano cheese
Cooking Directions:
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 12-14hrs before freezing for spices to blend in meat. Or freeze imediately, then let thaw and set 1 day in fridge before cooking.
Compliments of Garry's Home Cookin' http:/www.tiac.net/users/garhow/cooking garhow@tiac.net
Recipe by: Leo Girardi - leo@cse.cudenver.edu
sausages
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