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> Recipes > Augie Oliver’s Italian Sausage
Augie Oliver’s Italian Sausage


10 lbs. pork butt
4 oz. salt
2 oz. fennel seed
2 oz. crushed red pepper


The weight of salt and red pepper can be varied to suit taste, but the “10:4:2:2” is pretty much on target.
Coarsely grind chilled meat, hand mix seasoning, and regrind and stuff into hog casings to approximately
1 1/4”diameter.