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

5 tb Salt
1 pt Ice water
3 ts Fennel seed
2 ts Black pepper
1 tb Sugar
10 lb Ground pork butts

Chill meat to 32-34F before beginning. Grind through 1/4" or 3/8" plate.
Add all ingredients and mix well. Stuff into 32-356mm hog casings.

Recipe by: The sausage Maker-Lisa Lepsy Posted to MC-Recipe Digest V1 #734
by Babygoil@aol.com on Aug 10, 1997