Subj : Nat'l Sausage Week - UK 1
To   : All
From : Dave Drum
Date : Tue Oct 29 2024 16:30:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Hot Italian Sausage
 Categories: Pork, Herbs, Chilies
      Yield: 2 Pounds
 
      2 lb Coarse ground pork shoulder;
           - not too lean
      2 ts Salt
      2 ts Crushed/ground fennel seed
      1 ts Hot red pepper flakes; more
           - to taste
      2 tb Paprika
      6 cl Garlic; minced
           +=OR=+
    3/4 tb Granulated garlic
 
  Put the pork in a bowl and add remaining ingredients.
  Mix well to distribute the seasoning evenly throughout
  the meat.
  
  Cover and refrigerate for up to 3 days, or freeze for
  future use.
  
  * If stuffing you will need 4 or more feet of lamb or
  hog casings. - UDD
  
  By: David Tanis
  
  Yield: Makes 2 pounds
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... Hey, it's bread with stuff on it, so it's a sandwich.
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 * Origin: Outpost BBS * Johnson City, TN (1:18/200)

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