INGREDIENTS: ITALIAN SAUSAGE
•5 pounds pork butts
1 lb fat back
•1 clove garlic (mashed) for every pound of meat
•1 cup cold water
•2 tablespoons salt
•1 tablespoon ground black pepper
•2 tablespoons fennel seeds (Better if ground with a mortar and pestle)
•1/2 cup grated pecorino romano cheese
•1/2 cup chopped Italian flat leaf parsley
•2 tsp. hot red pepper flakes. (Do not use if you want sweet sausage)
1 table spoon paparika
•1/2 pound hog sausage casing
http://s150.photobucket.com/albums/s100/aligator96/?action=view¤t=14lbporkbutts004.jpghttp://s150.photobucket.com/albums/s100/aligator96/?action=view¤t=14lbporkbutts002.jpghttp://s150.photobucket.com/albums/s100/aligator96/?action=view¤t=14lbporkbutts001.jpg
•5 pounds pork butts
1 lb fat back
•1 clove garlic (mashed) for every pound of meat
•1 cup cold water
•2 tablespoons salt
•1 tablespoon ground black pepper
•2 tablespoons fennel seeds (Better if ground with a mortar and pestle)
•1/2 cup grated pecorino romano cheese
•1/2 cup chopped Italian flat leaf parsley
•2 tsp. hot red pepper flakes. (Do not use if you want sweet sausage)
1 table spoon paparika
•1/2 pound hog sausage casing
http://s150.photobucket.com/albums/s100/aligator96/?action=view¤t=14lbporkbutts004.jpghttp://s150.photobucket.com/albums/s100/aligator96/?action=view¤t=14lbporkbutts002.jpghttp://s150.photobucket.com/albums/s100/aligator96/?action=view¤t=14lbporkbutts001.jpg