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    You are in: Home / Recipes / My Italian Sausages Recipe
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    My Italian Sausages

    Total Time:

    Prep Time:

    Cook Time:

    336 hrs 30 mins

    30 mins

    336 hrs

    HELEN PEAGRAM's Note:

    This ubiquitous pork sausage is everywhere, and as we all know some are terrific, others are gross. I've taken a basic approach to traditional "sweet" sausages flavoured with fennel. To make hot sausages, simply add 1 or 2 teaspoons or more to taste of crushed red pepper flakes.

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    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    • 1 tablespoon fennel seed
    • 1/4 teaspoon dried thyme
    • 1 teaspoon black pepper
    • 1 teaspoon kosher salt, course (use normal o sea salt this is a pork sausage)
    • 1 garlic clove, finely minced
    • 1 lb pork shoulder, well trimmed and cut in 2-inch strips (butt or leg, very lean)
    • 1/2 lb pork fat, fresh, cleaned of any membrane & cut into strips (pref fat-back or belly fat)
    • 1/4 cup dry white wine, chilled

    Directions:

    1. 1
      Combine fennel, thyme, pepper and salt in a mortar and grind well but do not reduce to powder.
    2. 2
      Add the garlic. Combine this seasoning mixture, wine, meat and fat in a large bowl, and refrigerate, covered, for several hours or overnight.
    3. 3
      Pass the cold mixture through a meat grinder with the coarsest disc inserted.
    4. 4
      Attach the sausage funnel, gather the prepared casing onto it, and pass the ground mixture through the course disc again, filling the casing as you go.
    5. 5
      Alternately, divide the mixture into batches and quickly grind in a food processor, being careful not to grind too fine. When all the batches are ground, knead them together in the bowl, then begin forcing through a large funnel into prepared casing.

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    Ratings & Reviews:

    • on April 04, 2008

      55

      I made these luscious sausages using the fennel. They were wonderful! I made both sweet and hot, and both of them came out terrific. Wouldn't change a thing!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 24, 2001

      I haven't yet tried this recipe,but a comment on all of the sausage recipes I've seen on Recipezaar. There are several which call for fennel,but none for anise. Try subing anise for fennel.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for My Italian Sausages

    Serving Size: 1 (758 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 3202.1
     
    Calories from Fat 2790
    87%
    Total Fat 310.1 g
    477%
    Saturated Fat 141.6 g
    708%
    Cholesterol 570.0 mg
    190%
    Sodium 2629.5 mg
    109%
    Total Carbohydrate 7.2 g
    2%
    Dietary Fiber 3.0 g
    12%
    Sugars 0.6 g
    2%
    Protein 79.3 g
    158%

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