Italian Sausage
By: Anonymous
Published: Friday, February 12, 2010 - 3:24pm

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.