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Northern Italian-style Hot 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 ts Salt, or to taste
2 ts Freshly coarse ground black pepper
2 ts Finely ground coriander
2 Cloves garlic, finely minced
1 ts Crushed red pepper for hot sausage, or to taste


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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