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 ta 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

 Recipe by David Tanis

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

 Uncle Dirty Dave's Kitchen

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