Girardi's Italian Sausage
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Ingredients
| 5 lbs. | pork butt, coarsely ground | | 1-2/3 tbsp. | fennel seeds | | 2 tbsp. | hot red pepper; crushed | | 1-2/3 tbsp. | salt | | 2 tbsp. | Hungarian paprika | | 1-1/2 tsp. | black pepper | | 1-1/2 cup | water | | 6 cloves | garlic, crushed | | 1 cup | romano cheese |
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Instructions
Mix all spices, water and cheese together. Let sit at room temperature while cutting then grinding pork. Keep pork cold. Very cold. Mix liquid/spice with ground pork by hand. Separate into 1/2 lb. bags or stuff into casings. Let sit 12 to 14 hour before freezing for spices to blend in with the meat.
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