Hot Italian Sausages

1. 1

   Combine dry spices in spice mill or mortar and grind to coarse texture.

2. 2

   Mix with garlic in small bowl.

3. 3

   Mix meat, fat and spices together in bowl.

4. 4

   In food processor process 1/2 of mixture at a time, being careful not to overprocess.

5. 5

   Fat and meat should remain distinct, but tiny pcs.

6. 6

   Knead all together untill well mixed.

7. 7

   Cover and refrigerate for 12 to 24 hrs.

8. 8

   Stuff into casings using sausage stuffer or horn attached to grinder.

9. 9

   Tie off into 5 inch links and hang in cool place to dry.

10. 10

    Or, just refrigerate for 24 hrs, uncovered.

11. 11

    Hold in fridge for up to 3 days, or freeze for longer storage.

* Per serving · 4 servings · Values may vary.

No additional tips available.