Italian Sausage
- Italian sausage
- 60 lbs boston butt
- 20 ounces salt
- 3 ounces black pepper
- 1 ounce ground sage
- 1 ounce granulated garlic
- 1 ounce allspice
- 1 ounce cayenne pepper
- 12 fluid ounces sherry wine
- GRIND PORK THROUGH MEDIUM PLATE, SPREAD SEASONINGS OVER MEAT, ADD WINE AND MIX UNTIL IT FEELS LIKE WHIPPED CREAM.
italian sausage, boston butt, salt, black pepper, ground sage, garlic, allspice, cayenne pepper, fluid ounces sherry wine
Taken from www.food.com/recipe/italian-sausage-22692 (may not work)