ITALIAN SAUSAGE
"Sweet sausage Italian-style!"
2 pounds lean pork
1 pound fat pork
2 cloves garlic, minced
2 teaspoons fennel seeds
1 tablespoon salt
1/2 teaspoon fresh ground black pepper
1 teaspoon finely chopped or crushed red chili peppers
Sausage casings
Grind lean pork, then fat pork, using either cutting disc.
Crush garlic cloves and fennel seeds and blend with salt and ground pepper. Add to meat along with red pepper and mix thoroughly.
Fill casings loosely using sausage stuffer. Twist in lengths of 4 to 8-inches.
Cook thoroughly before serving.
Store in an airtight container in the refrigerator for a maximum of 2 days. Or, to freeze sausage, wrap carefully in moisture, vapor-proof paper and use within 2 to 3 months.
Makes 3 pounds
Source: Rival Grind-O-Matic Grinder/Salad Maker Manual, 1980
"Sweet sausage Italian-style!"
2 pounds lean pork
1 pound fat pork
2 cloves garlic, minced
2 teaspoons fennel seeds
1 tablespoon salt
1/2 teaspoon fresh ground black pepper
1 teaspoon finely chopped or crushed red chili peppers
Sausage casings
Grind lean pork, then fat pork, using either cutting disc.
Crush garlic cloves and fennel seeds and blend with salt and ground pepper. Add to meat along with red pepper and mix thoroughly.
Fill casings loosely using sausage stuffer. Twist in lengths of 4 to 8-inches.
Cook thoroughly before serving.
Store in an airtight container in the refrigerator for a maximum of 2 days. Or, to freeze sausage, wrap carefully in moisture, vapor-proof paper and use within 2 to 3 months.
Makes 3 pounds
Source: Rival Grind-O-Matic Grinder/Salad Maker Manual, 1980
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Pork, Ham
Main Dishes - Pork, Ham
- Rachael Ray's Balsamic-Glazed Pork Chops with Arugula-Basil Rice Pilaf with Variations
- Spiced Pork and Apples (serves 2) (stovetop or microwave)
- Poppa D's Brats and Kraut (quantity recipe)
- Ham 101 and Carving 101
- Honey BBQ Shredded Pork
- Shredded Pork Barbeque (crock pot)
- Steamed Kimchi and Pork Buns (using refrigerated biscuit dough)
- Baked Beans with Ham (using canned beans, diced ham, honey and mustard)
- Sausage and Spanish Rice Supper (foil bag, grill or oven)
- Low Carb Jambalaya (no rice, using cabbage as the starch substitute)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute