*  Exported from  MasterCook  *
 
                                 Sausage 1
 
 Recipe By     : Carol Miller-Tutzauer riacmt@ubvmsa.cc.buffalo.edu
 Serving Size  : 0    Preparation Time :0:00
 Categories    : Meats
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  m             medium hog casings [if making links]
    2      kg            lean pork butt -- cubed
  500      g             pork fat -- cubed [Note: substit
    5      tsp           coarse salt [Kosher salt, no iodine]
    3      tsp           fresh black pepper -- coarsely ground
    2      cloves        garlic finely minced
    2 1/2  tsp           fennel seed
    1      tsp           anise seed
                         crushed red pepper to taste
 
 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 8-10 cm links.
 
 5.  Refrigerate and use within three days [immediately if using store- ground
 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# 0-88266-5
 
     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.
 
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