Italian Style Dry Sausage
Description
This Italian main features Lean pork, cubed, Cubed pork fat, Salt, Sugar. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Grind meat and fat separately through the coarse disk.
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Mix together with remaining ingredients.
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Spread mixture in a large pan, cover loosley with waxed paper and cure in the fridge for 24 hours.
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Prepare casings, stuff and twist into 4" lengths.
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tie each off with cotton twine.
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Hang the links 6-8 weeks, checking after six weeks by cutting in half.
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If the texture is firm enough to suit your taste, the remaining sausage may be
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cut down and wrapped tightly for storage in the refrigerator.
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Prolonged drying will result in a sausage that has the texture of something like beef jerky, at which time you can either gnaw on it like a dog with a bone or use it to club intruders.
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by Carolyn Shaw 12-94
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 2885.9kcal
- % Daily Value *
- Total Fat 163.6g252%
- Saturated Fat 57.3g287%
- Cholesterol 908.0mg303%
- Sodium 78709.1mg3280%
- Total Carbohydrate 13.1g5%
- Dietary Fiber 2.7g11%
- Sugars 4.6g
- Protein 309.6g620%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
acid, anise, ascorbic, black, casings, coarse, cubed, dry, fat, fennel, finely, garlic, grind, hog, italian, lean, main, medium, minced, pepper
