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Old fashion Italian sausage (fresh)
3 lbs lean meat
2 lbs pork butt (grind meats if needed thru med plate)
1.5 T non iodized salt
2 T chopped fresh parsley
1 T white pepper
1 T onion powder
2 t ground mace
2 t nutmeg
1 t ginger
2 cups non seasoned bread crumbs
1 cup cold water
1 cup nfdm (if using casings)
prepared sheep casings.
Bake, fry, broil or bbq
NOTE: ON BOTH SAUSAGE POSTED. WRAP AND FREEZE ANY SAUSAGE THAT IS NOT GOING TO BE EATEN WITHING 3 DAYS.