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| CONTINUATION OF FR. GREGORI'S GARLIC SAUSAGE |
| Using the coarse disk, grind the meat. Next, mix in the salt, garlic, and brandy. Put the remaining ingredients in a blender or electric coffee mill and process until you have a fine powder, then mix into the meat. Let this mixture cure in a lightly covered bowl in the frig for 24 hrs. Stuff into casings and twist off into 6" links. Hang in the frig to dry for 8-12 weeks. |
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| IV PEPPERONI |
| 7lbs. pork butt 3lbs. lean beef chuck 5tbls. salt 1tbl. sugar 2tbls. cayenne pepper 4 1/2 tbls. paprika 1tbl. anise seed (crushed) 4 cloves minced garlic 1 cup dry red wine 1/2tsp. ascorbic acid 1tsp. Morton Quick |
| Using coarse disk, grind the pork and beef separately, then mix them together along with the remaining ingredients. Spread the mixture out in a large pan, cover loosely with waxed paper and let cure in the frig for 24 hrs. Then stuff in casings and twist off in- to 12" links. Hang in the frig to dry for 6-8 wks. Once dried, the pepper- oni will keep, wrapped, in the frig for several months. |