Sunday, May 22, 2011

Italian Sausage

Italian Sausage

3 lbs of ground pork with 25% fat
1 T of Spaghetti seasoning (this is from Costco)
1 T of Italian seasoning
2 T of fresh chopped Italian Parsley
3 T of dry red wine or red wine vinegar
1 T of salt
1 T (optional if you like sweet sausages)
1 T + 1 1/2 t of Paprika
1 1/2 T of toasted funnel seeds (it is best if you crush it in a mortar and pestle)
1 t of Cayenne
1 t of ground Anise
3 T of minced garlic
1 t of fresh ground black pepper
1 t of crush chilies (optional for spicy sausages)
1 cup of apple juice

Pork casing

Sprinkle evenly all the spices over the ground pork, then mix it with your hand till it all well combine.
Wash and clean the casing very well before stuffing
Using the Kitchen Aid to stuff your sausages

Note: You can also add sauté green bell pepper and onion, it tastes a bit different but I like it.
Chopped 1 green bell pepper and 1 onion
In a fry pan add 3 T of olive oil over medium heat
Sauté the bell pepper and onion till soft
Add to the meat mixture and mix it well with your hand
Then stuff the mixture into casing.

I fan dry my sausage first before put in the freezer or refrigerator.
This recipe gives you about 15 big sausages or 20 small sausages.

Note: you don't need to stuff the sausage into casing, you can use it as ground sausages for anykind of pasta with my homemade Marinara pasta sauce.


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