Hot Italian Sausage

Submitted by Chef Jeff Garland

"A really good Italian Sausage."

 

• Ready In: 40mins
• Ingredients: 10
• Yields: 20 1/4 lb links
• Serves: 20

ingredients

• 2267.96 g pork
• 236.59 ml cold red wine
• 236.59 ml chopped fresh parsley
• 24.64 ml salt
• 14.79 ml garlic powder or-4 to 5 garlic clove, minced
• 14.79 ml fresh ground pepper
• 14.78 ml cayenne
• 73.94 ml fennel seeds
• 9.85 ml dried chili pepper flakes
• 73.94 ml paprika

directions

1. Cube Pork make sure you have a ratio of about 3 to one meat to fat . I use pork butt and works fine.
2. Run through meat grinder using a medium coarse blade. Once.
3. Mix in remaining ingredients and run through again.
4. Stuff in to pork casings and freeze. Cook as a raw sausage.
5. Or wrap in plastic wrap in medium sized links (about 1 inch diameter and about 6 inches long) wrap tightly and tie off ends and poach in almost boiling water at first, then increase to slow boil for ten minutes. Remove and unwrap. Put in freezer bags squeezing out air. Freeze. To cook:thaw, reheat in skillet with a little butter until browned.

Reviews

[neighborbill12]

This is a really nice, flavorful sausage, but when Jeff says its "Hot Sausage" he's not fooling. I like it a lot, but I tend to really like bold flavors. My wife? Not so much. Next time I will leave out a couple of those tablespoons of Paprika for her. I used a Lambrusco wine which added a little sweetness. Good stuff. I will use this recipe again for sure.

 

[adopt a greyhound]

Great flavor in this sausage. I made one pound and used it in Recipe #19989.