Sicilian-Style Sausage
Source of Recipe
the web
List of Ingredients
55 feet medium hog casings [if making links]
4 lbs lean pork butt,
cubed 1 lb pork fat,
cubed [Note: subst. 5 lb ground pork for this & above]
5 t coarse salt [Kosher salt, no iodine]
3 t fresh black pepper, coarsely ground
2 cloves garlic finely minced
2 1/2 t fennel seed
1 t anise seed
Crushed red pepper to taste
Recipe
Prepare the casings.
2. Grind the meat and fat together through the course disk.
3. Mix the remaining ingredients with the ground meat and fat.
4. Stuff the mixture into casings and twist off into three- orfour-inch links.
5. Refrigerate and use within three days [immediately if using store-ground meat
as this is not as sanitary as grinding your own], or wrap sausages individually
and freeze.[Note: You might also try adding about 1 T of dry sweet basil and
1 T of dried Italian oregano.]
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