FRESH ITALIAN SAUSAGE MILD-HOT Ingredients for 25 pounds 2/3 cups salt 5 cups ice water 2 1/2 Tb cracked

fennel seed 2 Tb course black pepper 2 1/2 Tb sugar 2 1/2 Tb crushed hot peppers 1 Tb caraway seed 2 1/2 Tb coriander 25 lbs boneless pork butts Ingredients for 10 pounds 4 Tb salt 2 cups ice water 1 Tb cracked fennel seed 2 tsp course black pepper 1 Tb sugar 1 Tb crushed hot peppers 1 tsp caraway seed 1 Tb coriander 10 lbs boneless pork butts GRINDING & MIXING Grind all pork butts thru 1/4 or 3/8 grinder plate. Place in mixing tub and add all of the ingredients. Mix well until all of the spices are evenly distributed. Stuff into 32-35 mm hog casing. Note: Be sure that all meat has been chilled to 32-340 F before starting. All blood clots, bones, cords, etc must be removed and thrown out. Do not keep sausage at room temperature any longer than necessary. Freeze unused portions after a few days of refrigeration. FRESH ITALIAN SAUSAGE SWEET Ingredients for 25 pounds 2/3 cups salt 5 cups ice water 2 1/2 Tb cracked fennel seed 5 tsp course black pepper 2 1/2 Tb sugar 25 lbs boneless pork butts Ingredients for 10 pounds 4 Tb salt 2 cups ice water 3 tsp cracked fennel seed 2 tsp course black pepper 1 Tb sugar 10 lbs boneless pork butts GRINDING & MIXING Grind all pork butts thru 1/4 or 3/8 grinder plate. Place in mixing tub and add all of the ingredients. Mix well until all of the spices are evenly distributed. Stuff into 32-35 mm hog casing. Note: Be sure that all meat has been chilled to 32-340 F before starting. All blood clots, bones, cords, etc must be removed and thrown out. Do not keep sausage at room temperature any longer than necessary. Freeze unused portions after a few days of refrigeration.

FRESH POLISH SAUSAGE Ingredients for 25 pounds 2/3 cups salt 2 1/2 Tb sugar 5 cloves fresh garlic 2 1/2 Tb course black pepper 2 Tb marjoram 5 cups ice water 25 lbs boneless pork butts Ingredients for 10 pounds 5 Tb salt 1 Tb sugar 2 large cloves fresh garlic 1 Tb course black pepper 1 heaping tsp marjoram 2 cups ice water 10 lbs boneless pork butts GRINDING & MIXING Grind all pork butts thru 1/4 or 3/8 grinder plate. Place in mixing tub and add all of the ingredients. Mix well until all of the spices are evenly distributed. Stuff into 35-38 mm hog casing. Let sausage age overnight in refrigerator for better flavor. Use fresh as soon as possible. Freeze remainder of sausage for future use. Note: Be sure that all meat has been chilled to 32-340 F before starting. All blood clots, bones, cords, etc must be removed and thrown out. Do not keep sausage at room temperature any longer than necessary.