Homemade Mild Italian Sausage
To save time I'm using ground pork to make mine. From Emeril Lagasse Riverside Len, suggests leaving the cayenne pepper out all together.
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READY IN: 45mins
YIELD: 3 pounds of sausage
UNITS: US
INGREDIENTS
Nutrition- 3lbs well-marbled pork butt, cut into 1/2-inch pieces
- 2tablespoons minced garlic
- 1tablespoon paprika
- 1 1⁄2teaspoons paprika
- 1 1⁄2teaspoons toasted fennel seeds
- 1tablespoon salt
- 1tablespoon freshly cracked black pepper
- 1
- 1⁄2teaspoon ground aniseed
- 2tablespoons freshly chopped fresh Italian parsley
- 3tablespoons dry red wine
- pork casing (optional)
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DIRECTIONS
- Combine the pork butt, garlic, paprika, fennel seeds, salt, pepper, cayenne, anise, parsley, and red wine in a large bowl and toss well to coat.
- Refrigerate covered overnight or up to 24 hours.
- Pass the mixture through a meat grinder fitted with a medium die.
- (Alternately, transfer to a food processor in 2 batches and process until finely ground.).
- To test the seasoning, heat 1 teaspoon oil in a small skillet, and cook about 2 teaspoons of the mixture.
- Adjust seasonings, to taste.
- Using the sausage attachment on a mixer, stuff the meat into the casings, if being used.
- Twist and tie off to make 4-inch sausages.
- Alternately, shape into patties.
- Cook sausage in usual manner, making sure the internal temperature of the sausage links reaches at least 150 degrees F.
- Uncooked sausage can be stored in the refrigerator up to 3 days or freeze and use within 3 months.
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