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Italian Style Dry Sausage

8

lb

Lean pork, cubed

2

lb

Cubed pork fat

5

tb

Salt

1

tb

Sugar

5

ts

Fennel seed

2

ts

Anise seed

1

tb

Garlic, finely minced

2

tb

Coarse grind black pepper

1

c

Dry red wine

1/2

ts

Ascorbic acid

1

ts

Saltpeter

6

Feet medium hog casings

Grind meat and fat separately through the coarse disk. Mix together with remaining ingredients. Spread mixture in a large pan, cover loosley with waxed paper and cure in the fridge for 24 hours. Prepare casings, stuff and twist into 4" lengths. tie each off with cotton twine. Hang the links 6-8 weeks, checking after six weeks by cutting in half. If the texture is firm enough to suit your taste, the remaining sausage may be cut down and wrapped tightly for storage in the refrigerator. Prolonged drying will result in a sausage that has the texture of something like beef jerky, at which time you can either gnaw on it like a dog with a bone or use it to club intruders. Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8 typed by Carolyn Shaw 12-94. Submitted By CAROLYN SHAW On 12-03-94

Servings: 10

Yield: 10 Pounds

Nutrition Facts

Serving size: 1/10 of a recipe (17.1 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 6 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

851.4

Calories From Fat (50%)

425.05

% Daily Value

Total Fat 47.07g

72%

Saturated Fat 15.99g

80%

Cholesterol 297.12mg

99%

Sodium 4245.09mg

177%

Potassium 1612.13mg

46%

Total Carbohydrates 3.34g

1%

Fiber 0.02g

<1%

Sugar 2.29g

 

Protein 92.42g

185%

Recipe Type: Garlic, Red wine, Sausage, Uncategorized, Wine