336 hrs 30 mins
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.
My Private Note
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
- 1Combine fennel, thyme, pepper and salt in a mortar and grind well but do not reduce to powder.
- 2Add the garlic. Combine this seasoning mixture, wine, meat and fat in a large bowl, and refrigerate, covered, for several hours or overnight.
- 3Pass the cold mixture through a meat grinder with the coarsest disc inserted.
- 4Attach 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.
- 5Alternately, 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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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
- Total Fat 310.1 g
- Saturated Fat 141.6 g
- Cholesterol 570.0 mg
- Sodium 2629.5 mg
- Total Carbohydrate 7.2 g
- Dietary Fiber 3.0 g
- Sugars 0.6 g
- Protein 79.3 g