Tuesday, February 03, 2009
3 pounds well-marbled pork butt, cut into 1/2-inch pieces
2 tablespoons minced garlic
1 tablespoon plus 1 1/2 teaspoons paprika
1 1/2 teaspoons toasted fennel seeds
1 tablespoon salt
1 tablespoon freshly cracked black pepper
1 teaspoon cayenne
1/2 teaspoon ground anise
2 tablespoons freshly chopped Italian parsley leaves
3 tablespoons dry red wine
Pork casings, optional
Combine all and chill for 24 hours. Pass through your grinder, then a food processor. Stuff if stuffing, or leave as ground or shape into patties. Up to you. You can use a beef roast as substitute.
Insert finished photo here as soon as I find where my computer is holding it hostage.
Total pork weight as of this recipe 164.3 lbs.