Recipe for Northern Italian-Style Hot Or Sweet Sausage


3 feet medium (2-inch
1 diameter) hog casings
2 1/2 lb lean pork butt, cubed
1/2 lb pork fat, cubed
1 1/2 teaspoon salt, or to taste
2 teaspoon freshly coarse ground
1 black pepper
2 teaspoon finely ground coriander
2 centiliter garlic, finely minced
1 teaspoon crushed red pepper for
1 hot sausage, or to taste


"This variety is easy to make and is delicious roasted or used to flavor tomato sauce. To make three pounds: 1. Prepare the casings. 2. Grind the meat and fat together through the coarse disk. 3. Mix the remaining ingredients together with the meat. 4. Stuff into the casings and twist off into three-inch links. 5. Refrigerate and use within three days or freeze.

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