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Prep 1 hr
Cook 0 mins
To stuff the casings, you will need a meat grinder with a sausage horn attachment. If you don't have such a device, use the mixture to make fried patties by shaping 1/4 cup of filling into a 1/2 inch thick patty and frying in hot oil until golden brown on both sides.
- 2 lbs lean pork butt, coarse ground
- 1⁄4 lb pork fat, coarse ground
- 1 tablespoon fennel seed, Coarsely Ground
- 2 bay leaves, crushed
- 1 1⁄2 tablespoons dried parsley
- 3 garlic cloves, crushed
- 1⁄8 teaspoon hot pepper flakes
- 1 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 4 tablespoons dry white wine
- To prepare casings: Let casings soak in cool water about five minutes to remove salt on outer surface (no longer, or they will become too tender to stuff) and flush salt from the inside by placing one end on faucet nozzle and turn on cold tap water (if you see holes or water leaking, cut and discard).
- Remove casing from faucet and gently squeeze out water; cover rinsed casings and refrigerate until ready to use.
- Mix all the ingredients and let stand for 1 hour.
- Mix again and then stuff into casings.
- Column: 'Sausages like Mama used to make' Frugal Gourmet News column.
This was a great recipe! I didn't have any Italian sausage on hand and spontaneously decided to make Penne with Vodka-Tomato sauce. I added the seasonings listed here to ground beef and browned it all in a skillet with some diced onion, and simmered it with tomato sauce. My husband said if I hadn't told him, he would have had a hard time telling the difference between this and what I normally buy, though the texture of the ground beef was naturally different than pork sausage. So this was a fantastic recipe, even though I didn't actually make sausage.
excellent recipe thanks