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  Hot Italian Sausages
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 170
Ingredients:
2 1/2 tsp Coarse (kosher) salt
1/2 tsp Whole black peppercorns
2 tsp Crushed red pepper
1 tbsp Paprika
1/2 tsp Thyme
1 tsp Fennel seeds
1/2 tsp Finely minced garlic
1 3/4 lb Pork,trimmed,lean,1"dice>>>>
Chilled
1/2 lb Fresh pork fat, 1/2"dice>>>>
Chilled
Instructions:
Combine dry spices in spice mill or mortar and grind to coarse
texture. Mix with garlic in small bowl. Mix meat, fat & spices
together in bowl. In food processor (or grinder w/med.plate) process
1/2 of mixture at a time, being careful not to overprocess. Fat and
meat should remain distinct, but tiny pcs. Knead all together untill
well mixed. Cover and refrigerate for 12 to 24 hrs.

Stuff into casings using sausage stuffer or horn attached to grinder.
Tie off into 5" links and hang in cool place to dry. Or, just
refrigerate for 24 hrs, uncovered. Hold in refrig. for up to 3 days,
or freeze for longer storage.

Cook in your usual manner. Yield: abt. 2 lbs.
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