Nick Prochilo
Chef Extraordinaire
This is from the book "Bruce Aidells' Complete Sausage Book" I made these recently and they were pretty good.
3 lbs. Pork Butt
3/4 lb. pork fat
1/2 cup dry red wine
4 garlic cloves, minced
2 TBS fennel seed
1 TBS ground black pepper
4 tsp kosher salt
1 tsp. dried oregano
1/8 tsp ground allspice
Grind meat, mix all ingerdients and stuff into hog casings.
I didn't use the pork fat, the butts had plenty of fat on them.
3 lbs. Pork Butt
3/4 lb. pork fat
1/2 cup dry red wine
4 garlic cloves, minced
2 TBS fennel seed
1 TBS ground black pepper
4 tsp kosher salt
1 tsp. dried oregano
1/8 tsp ground allspice
Grind meat, mix all ingerdients and stuff into hog casings.
I didn't use the pork fat, the butts had plenty of fat on them.
