---------- Recipe via Meal-Master (tm) v8.02
  
       Title: SICILIAN-STYLE HOT OR SWEET SAUSAGE #2
  Categories: Italian, Pork
       Yield: 20 servings
  
       5    Feet medium (2-inch
            Diameter) hog casings
   4 1/2 lb Lean pork butt, cubed
     1/2 lb Pork fat, cubed
   2 1/2 ts Salt, or to taste
       3 ts Freshly coarse ground
            Black pepper
       3 ts Fennel seed
            Crushed red pepper to
            Taste for hot sausage
       2 cl Garlic, finely minced
       1 ts Anise seed
  
   1. Prepare the casings. 2. Grind the meat and fat
   together through the coarse disk. 3. Mix the remaining
   ingredients together with the meat and fat. 4. Stuff
   the mixture into casings and twist off into three- or
   four-inch links. 5. Refrigerate and use within three
   days or freeze.
  
 -----

Plain Text Version of This Recipe for Printing or Saving