Recipe - Sausage

1 One half Meters medium hog casings
[if making links]
2 kg Lean pork butt; cubed
500 g Pork fat; cubed
[note: substit
5 teaspoon Coarse salt [kosher salt,
No iodine]
3 teaspoon Fresh black pepper
coarsely ground
2 Cl Garlic finely minced
2 One half teaspoon Fennel seed
1 teaspoon Anise seed
Crushed red pepper to taste

Recipe by: Carol MillerTutzauer riacmt@ubvmsa.cc.buffalo.edu 1. Prepare
the casings.

2. Grind the meat and fat together through the course disk.

3. Mix the remaining ingredients with the ground meat and fat.

4. Stuff the mixture into casings and twist off into 810 cm links.

5. Refrigerate and use within three days [immediately if using store grou
meat as this is not as sanitary as grinding your own], or wrap sausages
individually and freeze.

Author's Notes: From 'Home Sausage Making' by Charles Reavis, Pownal, VT:
Garden Way Publishing, 1981, ISBN# 0882665

You might also try adding about 1 Tbls of dry sweet basil and 1 Tbls of
dried Italian oregano.

Difficulty : moderate patience needed. Precision
: measure ingredients.