Pepperoni Sausage
- 2 lbs pork butt (70% lean)
- 1/2 tsp crushed red pepper
- 1 tsp crushed fennel seed
- 1/2 tsp garlic powder
- 1/2 tsp crushed anise seed
- 1 tsp black pepper
- 1/4 cup cold water or beer
Ground Meat
Method Combine seasoning
with water then use your hands to mix thoroughly with the coarsely ground meat.
When you think you have mixed long enough, mix for another full minute. Squeeze
the meat through your fingers as you mix. More mixing is better than less.
Whole Meat Method If you grind your own sausage meat, start by
cutting the meat into 1 inch cubes. Place the cubes in a mixing bowl and
sprinkle on the seasoning mix. Work the seasoning into the meat cubes. Make sure
that all the cubes have seasoning on them. Cover the bowl and refrigerate for
one hour. Use a coarse cutter to grind the seasoned meat. Tip:
meat that is all most frozen will grind better and make a sausage with more
texture.
Add 1/4 cup of cold water or beer to the seasoned
ground meat and mix well. You can not mix it enough.
Form into patties about 1/2 inch thick. Use fresh made
sausage within three days or store in the freezer for up to three months
If you
doubt you can accomplish something, then you can't accomplish it. You have to
have confidence in your ability, and then be tough enough to follow through.
- Rosalynn Carter