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Tuesday, February 03, 2009

Italian Sausage

Ingredients for Sausage

3 pounds well-marbled pork butt, cut into 1/2-inch pieces
2 tablespoons minced garlic
1 tablespoon plus 1 1/2 teaspoons paprika
1 1/2 teaspoons toasted fennel seeds
1 tablespoon salt
1 tablespoon freshly cracked black pepper
1 teaspoon cayenne
1/2 teaspoon ground anise
2 tablespoons freshly chopped Italian parsley leaves
3 tablespoons dry red wine
Pork casings, optional

Combine all and chill for 24 hours. Pass through your grinder, then a food processor. Stuff if stuffing, or leave as ground or shape into patties. Up to you. You can use a beef roast as substitute.

Insert finished photo here as soon as I find where my computer is holding it hostage.

Total pork weight as of this recipe 164.3 lbs.


FarmerGeek said...

Yumm, looks like a very good recipe! Thanks for sharing!

HermitJim said...

Man...I can almost taste that sausage right now with some gravy and fresh biscuits!! (That noise you hear is my stomach growling!)

Janelle said...

yum!!! How'd it taste?

Tim Appleton (Applehead) said...

You do know how to make people jealous! Thank for sharing the recipe!

Kelli said...

We love your blog. It has helped us so much with so many different things. I'm not sure Neophyte is still applicable.....We have a god that we are finishing currently. We are planning on butchering so I'll let you know.

SkippyMom said...

It has been 20 years but I can still smell my grandma's homemade sausage cooking when we walked in her door every Sunday morning.

Thank you...brought back a very wonderful memory.


Anonymous said...

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alrescate said...

The Bacon Queen thought you might like to check out this recipe:

Kristin said...

Very nice! I made some Italian sausages in December and just used it in Spicy Chicken Gumbo. Would like to have it more flavorful so perhaps, next time, I'll try your recipe.

What do you use to stuff sausages? And do you make your own casings?

Annette said...

Yummy! Makes me wanna go out and buy a butt roast just so I can make some!

Anonymous said...

Thanks for sharing this phelan....I LOVE sausage! ;) I'm also looking forward to hearing about all your new adventures at your new place. ALthough it has to be hard to leave the Good Neighbor behind. Any chance of him coming with? :)

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