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[dry sausage]
A large pork sausage of Italian origin, also made in France often served as an hors d'oeuvre Made of finely chopped, lean ham is seasoned with garlic and anise.  Cubes of white fat are mixed with lean ham before stuffing in beef casings.  After a light smoking and drying, the sausage is wrapped in tin foil for exporting.  Mortadella may also be stuffed into beef bladders, and tied with string.  This style of mortadella will weigh eight pounds or more.

Ingredients: Ham, pork fat
Seasoning:  Anise, coriander, garlic, peppercorns, salt, sugar

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