Italian sausage

For every 5 pounds of ground lamb or turkey:

1 cup water
2 T garlic salt
2 T fennel seed
1 T dried parsley
1 tsp black pepper
1 tsp crushed red pepper

Mix thoroughly with the meat, package in 1 pound packages with freezer paper and freeze; or, if stuffing for sausage links, wash casings before stuffing.

This recipe is from Grandma Miller’s best friend Teresa in New York, who is practically straight off the boat Italian, LOL. So it is authentic.

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