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Italian Sausage (Wolfson Casing Corp)

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“From the back of a package of salted hog casings. You can make this a sweet italian, or add crushed red chile for a hot italian sausage.”
READY IN:
1hr
YIELD:
10 lbs
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine ground pork, seasonings and water. Mix thoroughly using hands to knead mixture.
  2. Fill casings loosely, leaving one inch at each end. Its easiest to use a sausage attachment on your KitchenAid mixer, but you can do it manually using a funnel with a wide opening.
  3. Tie off ends, then twist to form links - about 3 turns. Tie with string.
  4. Refrigerate immediately or freeze up to 2 months.

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