Traditional Italian Sausage

[Salzburg]

10 kg pork shoulder minced one time (small or large mince)

180 g salt

40 g paprika

20 g black pepper

10 g garlic, powder or granulated

6 g crushed fennnel seed
Mix salt and spices thoroughly in a plastic bag, then sprinkle over meat, then add:

500 g water

Mix thoroughly to achieve binding, stuff in 32-35 hog casings, link short or long as desired.

Cook and enjoy.

I have sold this sausage for many years...even to Italians!

Salzburg