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The Cooking Inn : Sausage & Prepared Meat Terminology N Page Select an item from the list to go to it's site

New England-Style Sausage
(cooked, smoked sausage):
A Berliner style sausage made of coarsely chopped cured lean pork.

Northern Italian-Style Sausage
(cooked, smoked sausage):
3 feet medium (2-inch diameter) hog casings
2 1/2 lb lean pork butt, cubed
1/2 lb pork fat, cubed
1 1/2 tsp salt, or to taste
2 tsp freshly coarse ground black pepper
2 tsp finely ground coriander
2 cloves garlic, finely minced
1 tsp crushed red pepper for hot sausage (optional)

This variety is easy to make and is delicious roasted or used to flavor tomato sauce. To make three pounds:
Prepare the casings.
Grind the meat and fat together through the coarse disk.
Mix the remaining ingredients together with the meat.
Stuff into the casings and twist off into three-inch links.
Refrigerate and use within three days or freeze.

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