I have taken a recipe stuffers.com, and modified it to up the spice a lot to make Hot Italian Sausage. Don't really care for the sweet Italian so any comments before I start this afternoon on the recipe will be appreciated.
Rick
OOPS! I believe 3t is same as 1 TBS. Sorry did this in my head and am fixing in my file. LOL
Shooters Hot Italian-Style Sausage
4 lbs lean pork butt,cubed
1 lb pork fat,cubed (I use pork trimmings)
5 t coarse kosher salt
3 t fresh black pepper, coarsely ground
3 t granulated garlic
4 t fennel seed
2 t anise seed
1 Tbs crushed red pepper
1/2 cup chilled water
1 t dry sweet basil (optional)
1 t dry oregano (optional)
Prepare the casings. Grind the meat and fat together through the course disk. Mix the water and remaining ingredients with the ground meat and fat. Stuff the mixture into casings. Refrigerate and use within three days {immediately if using store-ground meat as this is not as sanitary as grinding your own), or freeze.
Rick
OOPS! I believe 3t is same as 1 TBS. Sorry did this in my head and am fixing in my file. LOL
Shooters Hot Italian-Style Sausage
4 lbs lean pork butt,cubed
1 lb pork fat,cubed (I use pork trimmings)
5 t coarse kosher salt
3 t fresh black pepper, coarsely ground
3 t granulated garlic
4 t fennel seed
2 t anise seed
1 Tbs crushed red pepper
1/2 cup chilled water
1 t dry sweet basil (optional)
1 t dry oregano (optional)
Prepare the casings. Grind the meat and fat together through the course disk. Mix the water and remaining ingredients with the ground meat and fat. Stuff the mixture into casings. Refrigerate and use within three days {immediately if using store-ground meat as this is not as sanitary as grinding your own), or freeze.