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.
shared by: rec.food.recipes Doug Gordon Morton gordon