Serves: 5
Total Calories: 33

1/4 pound hog casing packed in salt*
5 pounds boneless pork butt fresh, coarsely ground
2 tablespoons salt
2 1/2 teaspoons sage rubbed
2 teaspoons fennel
1 1/4 teaspoons garlic powder
1 1/4 teaspoons oregano
1 1/4 teaspoons black pepper
1/8 teaspoon red bell pepper ground
1 (32-ounce) jar spaghetti sauce plain

At least 12 hours or up to 2 days before serving:

Rinse casings well with cool water, allowing water to run through casings set aside and keep moist.

In a very large bowl or on a clean counter, combine meat, salt, sage, fennel seeds, garlic powder, oregano, pepper and red pepper until well mixed, using hands if desired. Let stand for 30 minutes to 1 hour to allow mixture to warm slightly. Drain casings and stuff with sausage mixture. Cover tightly and refrigerate overnight. Stuffed sausages can be frozen in airtight containers up to 2 months defrost before baking.

Bake sausages in a shallow roasting pan in a preheated 325° oven for 30 minutes or until firm. Pierce casings with a fork and allow juices to drain out of casings. Cooked sausages can be refrigerated up to 24 hours.

To serve, cut sausages into bite-size pieces and place in a slow cooker. Add spaghetti sauce, cover and simmer at low heat for 2 to 3 hours. If desired, transfer to a chafing dish. Serve hot with picks.

* Hog casings can be purchased from your local butcher.

Nutritional Facts:

Serves: 5
Total Calories: 33
Calories from Fat: 9

More Recipes from the Make And Take Cookbook Cookbook:
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Bacon Crisps
Bacon-Stuffed Eggs
Beefy Dill Dip
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Chicken Liver Paté
Curried Appetizer Pie
Don's Italian Sausage
Meatballs In Beer Sauce
Olive Cheese Ball
Seattle Shrimp Appetizer
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