Hot Italian Fennel Sausage Recipe - Recipezazz.com
We make these sausages once a year in the fall after hunting season and freeze them to use throughout the year. They taste fantastic and cook up like
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Ingredients
- 12 pounds ground pork
- 3 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)
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