Fennel and Paprika Sausage
|Lean pork butt||3 Pound, cut into thin strips, then into the smallest pieces possible|
|Fennel seeds||1 Teaspoon|
|Paprika||1 1⁄2 Tablespoon|
|Orange juice||1⁄2 Cup (8 tbs), strained|
|Salt||1 1⁄2 Tablespoon|
|Sausage casing||2 , washed and drained|
Soak the sausage casing in the orange juice for several hours or overnight.
Put the cut meat into a large bowl.
Add the salt, pepper, fennel seeds and paprika, and mix well.
Refrigerate the mixture and keep it cold for ease in handling.
Wash the casing thoroughly in lukewarm water, and stuff it with the meat mixture, packing it firmly.
Tie the casing with string about every 5 inches [12 1/2 cm.] to form the sausages.