Recipe for Girardis Italian Sausage

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Yield:

Ingredients:

Amount	Ingredient
5 lb	pork butt, coarse ground
5 tsp	fennel seeds
2 tbl	hot red pepper, crushed
5 tsp	salt
2 tbl	hungarian paprika
1/2 tsp	black pepper
1/2 cup	water
6 x	cloves garlic, crushed

Instructions:

Instructions: Mix all spices, water and cheese together. Let sit at room temp while cutting then grinding pork. Keep pork cold. Very cold. Mix liquid/spice with ground pork by hand.

Separate into 1/2lb bags, or stuff into casings. Let sit 12-14hrs before freezing for spices to blend in meat. Or freeze imediately, then let thaw and set 1 day in fridge before cooking.

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