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| This favorite pizza topping is a coarse pork sausage, generally sold in plump links. Italian sausage is usually flavored with garlic and fennel seed or anise seed. It comes in two styles: hot (flavored with hot, red peppers) and sweet (without the ad |
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| 1 lb |
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boned pork butts |
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| 2 14/15 Tbs |
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very cold red wine (Cabernet Sauvignon works nicely) |
|
| 1 2/5 tsp |
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kosher salt |
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| 1 2/5 tsp |
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fennel |
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| 1 1/5 tsp |
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ground black pepper |
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| 1/5 tsp |
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ground coriander |
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| 1/5 tsp |
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red pepper flakes |
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| 2/15 tsp |
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oregano |
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| 1/10 tsp |
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garlic powder |
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| 1/10 tsp |
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sugar |
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| 1/10 tsp |
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caraway seed |
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| 1/15 tsp |
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MSG |
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| 1 |
Grind all of the pork butts through a one-quarter inch or three-eighths inch plate. Refrigerate the ground pork until well chilled - ideally 32 to 34 degrees Fahrenheit. |
| 2 |
When the meat is chilled, thoroughly mix the remaining ingredients in a bowl. In a large bowl or lug, thoroughly mix the wine and spice mixture with the ground pork. Immediately stuff into 32mm to 35mm hog casings. Hang the stuffed sausage in a cool place until the casings are dry to the touch. Refrigerate or freeze immediately after drying. |
| 3 |
If you do not have a sausage stuffer, you can store the sausage in patties or in bulk. Refrigerate or freeze as desired. |
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| Servings: 1 |
| Yield: 1 lb |
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| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |