Subj : Nat'l Sausage Week - UK 1
To   : All
From : Dave Drum
Date : Tue Oct 29 2024 04:30 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Hot Italian Sausage
Categories: Pork, Herbs, Chilies
     Yield: 2 Pounds

     2 lb Coarse ground pork shoulder;
          - not too lean
     2 ts Salt
     2 ts Crushed/ground fennel seed
     1 ts Hot red pepper flakes; more
          - to taste
     2 tb Paprika
     6 cl Garlic; minced
          +=OR=+
   3/4 tb Granulated garlic

 Put the pork in a bowl and add remaining ingredients.
 Mix well to distribute the seasoning evenly throughout
 the meat.

 Cover and refrigerate for up to 3 days, or freeze for
 future use.

 * If stuffing you will need 4 or more feet of lamb or
 hog casings. - UDD

 By: David Tanis

 Yield: Makes 2 pounds

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Kitchen

MMMMM

... Hey, it's bread with stuff on it, so it's a sandwich.
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)

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