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This is a coarsely ground fresh sausage which is normally pan-fried or broiled. The most popular style is broiled in a large spiral roll (snail like) on a grill until tender.
• 10 lbs. lean pork trimmings (65% lean)
• (4¾ Tbs.) 2.4 oz. salt
• (2½ Tbs.) 0.4 oz. fennel seed (anise may be substituted)
• (2 Tbs.) 0.4 oz. crushed red pepper
• (1 Tbs.) 0.2 oz. ground black pepper
• (1 Tbs.) 0.2 oz. white pepper
• (1 Tbs.) 0.2 oz. paprika
• (1¼ Tbs.) 0.2 oz. coriander (optional)
• (2 Tbs.) 0.4 oz. chopped fresh parsley (optional)
• (1) 1 garlic clove, minced (optional)
Mix the seasonings thoroughly with the trimmings.
Grind the pork trimmings through a 1/4-inch or 3/8-inch plate.
Stuff in natural hog casings or size 30 to 36 collagen casings.
Hang overnight in 38ºF refrigeration for spices to marinate.
University of Georgia Cooperative Extension, National Center for Home Food Preservation www.uga.edu/nchfp/
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