ITALIAN SAUSAGE IV

By Beefman-2

ITALIAN SAUSAGE IV

Ingredients

• 10 LBS GROUND PORK
• 1.5 TBSP BLACK PEPPER
• 1.5 TBSP PARSLEY FLAKES
• 1.5 TBSP ITALIAN SEASONING
• 1 TBSP GARLIC POWDER
• 0.5 TSP RED PEPPER FLAKES
• 1.5 TSP ANISE SEED
• 0.25 CUP PAPRIKA
• 1 TBSP MINCED ONION
• 3 TBSP SALT

Preparation

Step 1

GRIND MEAT THROUGH ¼ OR 3/8 PLATE, MIX
SEASONINGS WELL THEN MIX INTO MEAT,
STUFF INTO CASINGS, COOK AT 185 – 190
TO AN I.T OF 155, AFTER COOK ICE BATH
TO STOP COOKING PROCESS