Len Poli (Italian Sausage)

Ainekset

4lbs coarsely ground pork shoulder

1lb coarsely ground pork back fat

2 tbsp salt

2 tbsp white vinegar

1 1/2 tbsp coarsely ground pepper

1 tsp garlic powder

3/4 tsp ground mace

1/2 tsp coriander

1/4 tsp ground cayenne pepper

1/2 cup water

80 inches sausage casing (1 1/2 inches wide)

Ohjeet

Using a spice grinder or food processor, pulverize the salt, black pepper, and sugar . In a large bowl, mix together the pork shoulder, back fat, garlic powder, mace, coriander, cayenne, and ice water. Mix in the salt, pepper, and sugar. Use latex gloves when mixing to avoid contamination of the meat, and keep the mixture cold.

Stuff the sausage mixture into the casings and twist off in 3 inch lengths. If you do not have a stuffer, the sausage can be formed into patties or rolled into logs. Refrigerate and use up in one week or freeze up to 6 weeks.