| Description: |
Sciciliasn-Italian Sausage With Wine and Cheese |
| Ingredients: |
For 10# 8 lbs. pork butts 2 lbs. lean beef (Kari and I used brisket) 2 Tb. powdered dextrose 1 Tb. cracked black pepper 4 Tb. salt 3 Tb. cracked fennel seed 2 Tb. red crushed peppers 2 cups wine- chablis 6 Tb. Romano Pecorino *Kari and I doubled the seasonings, except for the salt. Also, sugar was subsituted for dextrose, and Asiago for R. P. cheese. |
| Instructions: |
Grind the meat with a 3/8 plate Mix dry and wet ingedients, then hand mix into meat. We then ran through the grinder again, then stuffed into casings. Par freezing between grinds. it was perfect. |
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