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Charcuterie/Cheese | |
| 20 pounds ground pork ½ cup ground paprika ¼ cup garlic salt 2 tablespoons salt 1 tablespoon ground black pepper 1 cup vegetable oil 1 tablespoon anise seed, you can use caraway seed 1 tablespoon fennel seed ⅛ cup red pepper flakes | |
| Combine pork, paprika, garlic salt, salt, and black pepper in a large bowl; set aside. Place oil, anise seed, fennel seed, and red pepper flakes into a blender or food processor; blend well. Pour over pork mixture and mix until well combined. Cover and refrigerate until flavors blend, about 24 hours. Freeze sausage in resealable plastic bags in desired portions. | |
Excellent | |
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