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Ingredients
- 8 lb pork butts
- 2 lb lean beef (chuck is okay)
- 2 Tbsp. powdered dextrose
- 1 Tbsp. cracked black pepper
- 3Â 1/2 ounce salt
- 3 Tbsp. cracked fennel seed
- 2 Tbsp. red crushed peppers
- 1 pt wine (Chablis)
- 2 ounce imported Romano Pecorino
- 32 x 35mm hog casing
Directions
- The Romano cheese must be broken or possibly cut up into smaller sized pcs so which it fits into your grinder. Grind cheese through a 3/8 grinder plate at least twice. This breaks it down to a powdery consistency so it can be mixed easily with the meat. Grind meat through a 3/8 grinder plate and place in a mixing bowl. Add in the remaining ingredients and mix thoroughly till proportionately distributed. Stuff into 32-35mm hog casing. You may also make this sausage in patties if desired. This particular sausage tastes best if it is cooked shortly after it is made. It is a good idea to prepare only what you can use up in a couple days. This sausage may be frzn, but the longer it is kept frzn, the more dominant the Roman cheese flavor will become.
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