Recipe - Girardis Italian Sausage

5 pound Pork butt; coarse ground
5 teaspoon Fennel seeds
2 tablespoon Hot red pepper; crushed
5 teaspoon Salt
2 tablespoon Hungarian paprika
1 One half teaspoon Black pepper
1 One half cup 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 1214hrs 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

Posted to bbqdigest V5 #529 by "Garry Howard" garhow@tiac.net on Sep 13,
1997