sausagemaking2

C.
FRESH CHORIZO

7 Lbs. pork butt      4 tsp. salt
4 tsp. grnd. blk. pepper      2 1/2 tsp.
crushed red pepper      8 cloves of
minced garlic      6 tsp. red wine
4 tsp. brandy      2 1/2 tsp. fennel
seeds

Using the coarse grinder, grind the meat,
then mix in all of the remaining ingredients.

Then place the mixturte in a large covered bowl in the refrigerator for
3-4 hours. Stuff into casins, twisting into 4" lengths. Refrigerate and use within 3 days or freeze.

D.
FRESH GARLIC SAUSAGE

    7 lbs. pork butt      4 tsp. sugar      8 cloves
     of garlic, minced      2 tsp. grnd. blk. pepper
     2 tsp. salt      1/2 tsp. nutmeg      1/2 tsp. cin-
     namon      2 tsp. minced ginger root, fresh
     1/2 tsp. allspice      1/2 tsp. thyme      1 cup
     of dry white wine or dry vermouth

Grind the pork using the coarse disk. Then mix all ingredients into
the meat. Let sit in a covered bowl in the refrigerator for 1-2 hours.
Stuff into casings and twist into 4" links. Let dry, uncovered, in the
frig., for 2 days, turning every 4 hours. Cook by boiling in water or chichen broth. Keep frozen if not cooking right away.

E.
SICILIAN-STYLE HOT ITALIAN SAUSAGE

   5 lbs. pork butt      3 tbs. salt      3 tbs. grnd. blk. pepper
    3 1/4 tsp. fennel seeds      2 tbs. crushed red pepper
    4 cloves of minced garlic      1 1/2 tsp. anise seeds

Grind the meat using the coarse disk, then mix in all of the
remaining ingredients. Place in a bowl, cover and refrigerate
for 1-2 hours. Stuff into casings and twist into 4" links.
Refrigerate and use within 3 days or freeze.

SAUSAGE RECIPES CONTINUED

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