Italian Sausage


Photo: Anonymous
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Ingredients

35 pounds Lean wild pig chopped fine
15 pounds Fatback meat from wild pig chopped fine
(or use domestic for enough fat)
pound Salt
2 ounces Sugar
3 ounces Freshly-ground white pepper
1 ounce Ground coriander
1 ounce Grated nutmeg
ounce Paprika
ounce Garlic powder
Sausage casings as needed

Preparation

1
Season meats with blended seasonings, mixing well. Stuff into casings. If your stuffer needs liquid, dissolve spices in 2 quarts water with 3/4 ounce saltpeter and blend into meats. Can also be formed into patties.
.

Tags:

Italian
European
wild
meats
game
boar
Mediterranean
fish
big
Italy
sausage

Yield:

6.0 servings

Added:

Friday, February 12, 2010 - 3:24pm

Creator:

Anonymous

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