Spicy Italian Sausage

I have made this personally and I can attest to its amazing flavors. Even sold this at the local Visalia Farmers Market in the morning mixed with eggs and salsa in a warm tortilla and ran out every Saturday.

Servings: 112 - 1 oz patties or 28 links
Prep Time: 20 Minutes
Cooktime: 3-5 Minutes

Ingredients

• 5-7 lbs. Ground Pork (or preferred meat or poultry)
• 1 Package Pollen Ranch Italian Sausage Spice
• ¼- ½ Cup Water (Optionally -  Olive Oil, Wine and Smoke flavor)
• Casings for 15-28 links (each lb. of meat=3-4 links)

Directions:

1. If you ground it yourself make sure to follow the manufacturers guidlines.
2. Thoroughly mix all ingredients in a large bowl. The mix should feel moist and hold together.
3. Stuff mix into casings and twist and tie ends like you would a balloon. You can also smashed into patties and freeze for later.
4. These will last for at least 6 weeks in a freezer if sealed good in a zip-lock bag.
5. I usually put roughly half of the sausage in a freezer bag with no casings and just in ground form. This makes for a great addition to spaghetti, breakfast burrittos and sausage with eggs.

I usually put roughly half of the sausage in a freezer bag with no casings and just in ground form. This makes for a great addition to spaghetti, breakfast burrittos and sausage with eggs.