In article >,
Mickey Zalusky > wrote:

> hankus wrote:
> > My friend Dick Bagnetto gave me this old family recipe
> > (Butcher Leon Fontana)
>
> My southern Italian family's homemade Italian sausage recipe has very
> simple ingredients. We'd make roughly 40 lbs. at a time:
>
> - ground pork butt
> - salt
> - freshly ground black pepper
> - red pepper flakes
> - dried fennel seed
> - fresh garlic juice (crush garlic into water,
> let sit for 10 minutes, then strain garlic
> out and only use the garlic water)
>
> It is always a two day process. First day was grinding and seasoning
> the meat, then refrigerating until the next day. Second day a bit of
> the meat was cooked to verify seasonings, adjusting if necessary, and
> then stuffed into all-natural pork casings.
> - Mickey

I've also started pre-seasoning an 8 oz. sample PRIOR to seasoning the
batch to check the recipe.
--
Peace, Om

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