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“Perfect for Italian sausage and pepper sandwiches. (Recipes courtesy of Notoli)”
READY IN:
45mins
YIELD:
1 pound
UNITS:
US

Ingredients Nutrition

Directions

  1. Trim pork shoulder butts.
  2. Grind meat.
  3. Make spice mix (salt, pepper, fennel seed, roxan) and mix into meat.
  4. Stuff into hog casing.
  5. Hang on rack and place in cooler.
  6. Grill and place on bread with peppers.

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