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25
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6
Italian Sausage
1Kg Ground Pork
1 Tsp. Salt
1½ Tsp. Freshly Ground
Black Pepper
3 Tbsp. Fennel Seed
1 Garlic Clove, finely
minced
1 Tsp. Crushed Red
Pepper
Combine all ingredients in the Mixing Container.
MIX until thoroughly blended. EXT the mixture into
the casings and twist off into 4-inch links.
Refer to the “How to Make Sausages” section for
complete instructions on making sausage.
Refrigerate and use within 3 days or freeze
Seafood Sausage
0.5Kg. Shrimp, Salmon,
Tuna or Red Snapper
1 Tbsp. Fennel Seed
1 Tsp. Lemon Juice
1 Tsp. Crushed Red
Pepper
1 Tbsp. Soy Sauce
1 Tsp. Fresh or Dried Dill
Cut shrimp or fish into 1cm cubed pieces.
Add to Mixing Container along with all other
remaining ingredients
MIX until thoroughly blended. EXT the mixture into
the casings and twist off into 4-inch links.
Refer to the “How to Make Sausages” section for
complete instructions on making sausage.
Refrigerate and use within 3 days or freeze