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Sausage Making: Master Formula For Italian Sausages
Making Mild Italian Sausages At Home
For every 1 kilogram of pork shoulder:
13.6 grams sea salt
2 cloves garlic
3.5 grams white sugar
1.5 grams cracked fennel seed
3 grams coarsely ground black pepper
86.5 millilitres cold water
1 kilogram is about 2.2 pounds, so you can divide these metric measurements by 2.2 to get the grams per pound of meat.
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