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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 5 pounds pork butt -- coarse ground

  3. 5 teaspoons fennel seeds

  4. 2 tablespoons hot red pepper -- crushed

  5. 5 teaspoons salt

  6. 2 tablespoons Hungarian paprika

  7. 1 1/2 teaspoons black pepper

  8. 1 1/2 cups water

  9. 6 cloves garlic -- crushed

  10. 1 cup Romano cheese

Instructions Jump to Ingredients ↑

  1. Mix all spices, water and cheese together. Let sit at room temp while cutting then grinding pork. Keep pork cold. Very cold. Mix liquid/spice with ground pork by hand. Separate into 1/2lb bags, or stuff into casings. Let sit 12-14 hours before freezing for spices to blend in meat. Or freeze immediately, then let thaw and set 1 day in fridge before cooking.

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