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Spicy Italian Sausage

Written by Pollen Ranch
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email: recipes@pollenranch.com
email: recipes@pollenranch.com
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I have made this personally and I can attest to its amazing flavors. Even sold this at the local Visalia Farmers Market in the morning mixed with eggs and salsa in a warm tortilla and ran out every Saturday.

Spicy Italian Sausage

Servings 112 - 1 oz patties or 28 links

Prep Time:

Cooktime

Ingredients

  1. 5-7 lbs. Ground Pork (or preferred meat or poultry)
  2. 1 Package Pollen Ranch Italian Sausage Spice
  3. ¼- ½ Cup Water (Optionally -  Olive Oil, Wine and Smoke flavor)
  4. Casings for 15-28 links (each lb. of meat=3-4 links)

Directions:

  • If you ground it yourself make sure to follow the manufacturers guidlines.
  • Thoroughly mix all ingredients in a large bowl. The mix should feel moist and hold together.
  • Stuff mix into casings and twist and tie ends like you would a balloon. You can also smashed into patties and freeze for later.
  • These will last for at least 6 weeks in a freezer if sealed good in a zip-lock bag.

I usually put roughly half of the sausage in a freezer bag with no casings and just in ground form. This makes for a great addition to spaghetti, breakfast burrittos and sausage with eggs.

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1 comment

  • Comment Link Stoned Fury posted by

    I love adding the smoke flavoring to the pork as I put it through the grinder.

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