MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Hot Italian Sausage
Categories: Pork, Herbs, Chilies
Yield: 2 Pounds
2 lb Coarse ground pork shoulder;
- not too lean
2 ts Salt
2 ts Crushed/ground fennel seed
1 ts Hot red pepper flakes; more
- to taste
2 tb Paprika
6 cl Garlic; minced
+=OR=+
3/4 tb Granulated garlic
Put the pork in a bowl and add remaining ingredients.
Mix well to distribute the seasoning evenly throughout
the meat.
Cover and refrigerate for up to 3 days, or freeze for
future use.
* If stuffing you will need 4 or more feet of lamb or
hog casings. - UDD
By: David Tanis
Yield: Makes 2 pounds
RECIPE FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Kitchen
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... Hey, it's bread with stuff on it, so it's a sandwich.
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)