Ingredients
- 12 pounds ground pork
- 4 pounds ground red meat (venison, moose, bear, beef, lamb or bison, 4 pounds)
- 15 cloves garlic, pushed through garlic press
- 9 tablespoons red-pepper flakes
- 6 tablespoons coarsely ground fennel seed
- 6 tablespoons dried parsley
- 4 1/2 tablespoons salt
- 3 tablespoons onion powder
- 2 tablespoons Italian seasoning
- 1 tablespoon ground jalapeno powder
- 1 tablespoon cayenne pepper
- 1 cup cold water
- Natural sausage casings (Enough for 16 pounds)
How to Make
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Step 1: Soak the casing in a bowl of water.
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Step 2: Meanwhile, in a large bowl, mix all ingredients together well; set aside.
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Step 3: Rinse the casing well by running water through them.
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Step 4: Place the casing onto a sausage stuffer attachment.
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Step 5: Add meat to the sausage machine and stuff casings.
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Step 6: Twist at desired lengths and freeze until ready to use.
We hope you enjoy this recipe!
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