Title: Seasoning for Italian Sausage - Hot
Categories: Meats, Sausage
Yield: 1 Servings

5 tb Salt
1 pt Ice water
1 tb Fennel seed
2 ts Black pepper; coarse grind
1 tb Sugar
3 ts Crushed red pepper flakes
1 ts Caraway seed
1 tb Coriander
10 lbs. ground pork butts

Chill meat to 32-34 F before starting. Grind through 1/4" or 3/8" plate.
Place in mixer and blend all ingredients. Stuff into 32-35mm hog
casings.Package and refrigerate imediately.

Recipe by: The Sausage Maker-Lisa Lepsy Posted to MC-Recipe Digest V1 #735
by Babygoil@aol.com on Aug 10, 1997