HOT ITALIAN SAUSAGE II

By Beefman-2

HOT ITALIAN SAUSAGE II

Ingredients

• 10 LBS GROUND PORK
• 6 OZ RED WINE VINEGAR
• 3 TBSP SALT
• 2 TBSP BLACK PEPPER
• 3 TBSP ITALIAN SEASONINGS
• 3 TBSP GARLIC POWDER
• 3 TBSP ONION POWDER
• 3 TBSP PAPRIKA
• 2.5 TSP FENNEL SEED GROUND
• 2 TBSP BROWN SUGAR
• 1.5 TBSP RED PEPPER FLAKES

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