*  Exported from  MasterCook  *
 
                            Hot Italian Sausages
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Sausages                         Poultry
                 Dried                            Mexican
                 Greek                            Swiss
                 Wine
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/2  teaspoons     Coarse (kosher) salt
      1/2  teaspoon      Finely minced garlic
      1/2  teaspoon      Whole black peppercorns
    1 3/4  pounds        Pork,trimmed,lean -- 1“dice>>>>
    2      teaspoons     Crushed red pepper
                         Chilled
    1      tablespoon    Paprika
      1/2  pound         Fresh pork fat -- 1/2”dice>>>>
      1/2  teaspoon      Thyme
                         Chilled
    1      teaspoon      Fennel seeds
 
 Combine dry spices in spice mill or mortar and grind to coarse texture. Mix
 with garlic in small bowl.  Mix meat, fat & spices together in bowl. In food
 processor (or grinder w/med.plate) process 1/2 of mixture at a time, being
 careful not to overprocess.  Fat and meat should remain distinct, but tiny
 pcs.  Knead all together untill well mixed.  Cover and refrigerate for 12 to
 24 hrs.
 
  Stuff into casings using sausage stuffer or horn attached to grinder.  Tie
  off into 5″ links and hang in cool place to dry.  Or, just refrigerate for 24
  hrs, uncovered.  Hold in refrig. for up to 3 days, or freeze for longer
  storage.
 
  Cook in your usual manner.  Yield: abt. 2 lbs.
 
 
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