BASIL GARLIC SAUSAGE

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 2 lb pork butt, cubed
  • ½ lb bacon, chopped
  • 1 T. fennel
  • 8 cloves garlic
  • ½ C. fresh basil, chopped
  • 1 T. coarse ground black pepper
  • 2 t. kosher salt
  • ¼ C. bourbon

Directions

  • Soak 12 – 16 feet of hog casing in water, rinse to remove excess salt.
  • Combine all ingredients except bourbon in a bowl, mix and chill for 1 hour.
  • Coarsely grind seasoned meat, add bourbon and mix well.
  • Stuff ground meat into hog casing, avoiding air bubbles.
  • After all the meat has been used, twist the sausage into hand width lengths, chill for about an hour to set then cut to separate.

Notes

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