Recipe - Northern Italian-Style Hot Or Sweet Sausage

3 Feet medium (2inch
Diameter) hog casings
2 One half pound Lean pork butt, cubed
One half pound Pork fat, cubed
1 One half teaspoon Salt, or to taste
2 teaspoon Freshly coarse ground
Black pepper
2 teaspoon Finely ground coriander
2 cl Garlic, finely minced
1 teaspoon Crushed red pepper for
Hot sausage, or to taste

"This variety is easy to make and is delicious roasted or used to flavor
tomato sauce. To make three pounds: 1. Prepare the casings. 2. Grind the
meat and fat together through the coarse disk. 3. Mix the remaining
ingredients together with the meat. 4. Stuff into the casings and twist off
into threeinch links. 5. Refrigerate and use within three days or freeze.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini