Description
This is an old family recipe passed down from my grandmother to my father in the 1950’s. It has been made countless times by my family. Portion into quart-sized freezer bags and store in the freezer. Fry in skillet as needed.
Ingredients
- 9 pounds pork shoulder, cut into cubes
- 3 tablespoons garlic powder
- ¼ cup fennel seed
- 2 tablespoons crushed red pepper flakes
- 4 teaspoons salt
- 2 teaspoons ground black pepper
- 2 tablespoons dried parsley
- ½ cup dry white wine
- 15 feet 1 1/2 inch diameter hog casings, rinsed
Instructions
- Combine the pork cubes with the garlic powder
- fennel seed
- red pepper flakes
- salt
- black pepper
- and parsley; grind through a coarse plate. Mix in the white wine and grind again. Stuff into the rinsed hog casings
- twisting into 4-inch lengths. Cover and refrigerate overnight to allow the seasonings to infuse into the meat before cooking or freezing.
Prep Time: 2 hrs
Total Time: 10 hrs
Servings: 36