Spaghetti Sauce With Sausage
Source of Recipe
?
List of Ingredients
2-28oz cans of Roma Tomatoes
2-28oz cans of tomato sauce
3-6 hot Italian sausage (uncooked) cut in half (Homemade sausage *)
1-finely chopped onion
2-large cloves of garlic, minced
2-celery ribs, chopped
1/2 red or yellow pepper
1/4-lb sliced mushrooms
2-tbsp basil
2-tsp oregano
Salt and pepper to taste
Recipe
Puree tomatoes and put in stock pot on medium heat
Add onion, garlic, celery, pepper, mushrooms, basil, oregano, pepper and tomato sauce
Saute sausage to remove some of the fat
Add sausage to sauce and cook on very low for 4 hours
Add salt to taste
Italian Sausage*
5-lbs pork
1-cup cold wine (red or white), or water
1-cup chopped fresh parsley
5-tsp salt
1-tbsp garlic powder or-4 to 5 garlic cloves, minced
1-tbsp fresh ground pepper
2 to 3-tsp cayenne *
5-tbsp fennel seed
2-tsp crushed chili peppers *
Paprika to colour
1-tsp anise, optional (ground)
Soak casing for at least 1 hr., and then run water through
Take meat & fat from bone
Cut into large cubes for grinding.
Use coarse blade to grind
Mix all seasoning together with 1-cup cold liquid
Mix seasonings with ground meat
Stuff slowly & firmly with no air pockets.
When finished, link the sausage & prick all over with a pin
Remember to always keep everything cold
It is recommended to put sausage in fridge for 24 hrs. before freezing to let all the flavours meld.
for extra juice add 2-tbsp.non-fat dry milk per pound.
Always keep everything chilled
Use pork butt or picnic shoulder (N.Y. style).
Use hog casings.
18 1/2 lb. pork shoulder after it is de-boned yielded approx.16 lb. of sausage
|
|
member logon
