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Italian Sausage with Wine and Cheese

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recipe is ready in 30-60 minutes time: 30-60 minutes

serves/makes:   10 lbs


recipe id: 1059

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8 pounds pork butts
2 pounds lean beef (chuck is okay)
2 tablespoons powdered dextrose
1 tablespoon cracked black pepper
3 1/2 ozs. salt
3 tablespoons cracked fennel seed
2 tablespoons red crushed peppers
1 pint wine (Chablis)
2 ozs. imported Romano Pecorino
35 mm hog casing


The Romano cheese must be broken or cut up into smaller sized pieces so that it fits into your grinder. Grind cheese through a 3/8 grinder plate at least twice. This breaks it down to a powdery consistency so it can be mixed easily with the meat. Grind meat through a 3/8 grinder plate and place in a mixing bowl. Add the remaining ingredients and mix thoroughly until evenly distributed. Stuff into 32-35mm hog casing. You may also make this sausage in patties if you like. This particular sausage tastes best if it is cooked shortly after it is made. It is a good idea to prepare only what you can use up in a couple days. This sausage may be frozen, but the longer it is kept frozen, the more dominant the Roman cheese flavor will become.


Nutritional data has not been calculated yet.

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shared by: Doug Gordon Morton gordon

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