Girardi's Italian Sausage

Recipe Ingredients

5 lbs	2270g / 80oz	Pork butt - coarse ground
5 teaspoons	25ml	Fennel seeds
2 tablespoons	30ml	Hot red pepper - crushed
5 teaspoons	25ml	Salt
2 tablespoons	30ml	Hungarian paprika
1 1/2 teaspoons	7.5ml	Black pepper
1 1/2 cups	355ml	Water
6		Garlic - crushed
1 cup	146g / 5.1oz	Romano cheese

Recipe 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.

Source:
Leo Girardi

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