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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix all the ingredients thoroughly except casings. | 2. Then allow mixture to set covered in refrigerator at least 1/2 hours You want your mixture to be nice and cold when you put it into the casings. | 3. It is actually best left overnight if possible. | 4. This will also help blend all the flavors of the spices nicely. | 5. When cold enough fill your casings turning every 10" to make a small sausage. | 6. Or you can lay the meat on a wax paper take another wax paper, lay it on top. | 7. Roll out the meat, with your biscuit cutter, dip in water, and cut rounds. | 8. These you can nicely put in plastic freeze in baggies and they will be ready when you are. | 9. When you want to make them, put a little olive oil in the pan to prevent sticking, heat, and make the patties or sausages. | 10. These sausages are also great on the grill or for any Italian meals-- They are not over powering in flavor. | 11. Enjoy--. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork butt shoulder	5	lb	ground	2017.3379	0.0	448.801	11.3334
black pepper	2	tablespoons	ground	34.638000000000005	8.8251	1.4338	0.4499
salt	1 1/2	1/2		-	-	-	-
fennel seed	2 -3	tablespoons		0.0	0.0	0.0	0.0
casing			washed	2017.3379	0.0	448.801	11.3334

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.