Italian Sausage
- Ready In:
- 1hr 20mins
- Ingredients:
- 5
- Yields:
-
5 lbs
ingredients
- 5 lbs pork butt, ground coarsely (I also use Pork Shoulder)
- 2 tablespoons fresh ground black pepper
- 1 1⁄2 tablespoons salt
- 2 -3 tablespoons whole fennel seeds
- casing, washed thoroughly
directions
- Mix all the ingredients thoroughly except casings.
- Then allow mixture to set covered in refrigerator at least 1/2 hours You want your mixture to be nice and cold when you put it into the casings.
- It is actually best left overnight if possible.
- This will also help blend all the flavors of the spices nicely.
- When cold enough fill your casings turning every 10" to make a small sausage.
- Or you can lay the meat on a wax paper take another wax paper, lay it on top.
- Roll out the meat, with your biscuit cutter, dip in water, and cut rounds.
- These you can nicely put in plastic freeze in baggies and they will be ready when you are.
- When you want to make them, put a little olive oil in the pan to prevent sticking, heat, and make the patties or sausages.
- These sausages are also great on the grill or for any Italian meals-- They are not over powering in flavor.
- Enjoy--.
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Reviews
RECIPE SUBMITTED BY
glitter
United States
I am an avid cook and recipe collector. I've been cooking since I was 9 yrs. old. I am the first American from my family so I cook many different European dishes, everything from west to east. If I had a month just to do what I would like to do...I would like to cook that month with a famous chef. I also write a bulletin for a Service to Mankind organization. Since I collect recipes anywhere I can see them, I've been asked to share them with my readers. So this site is wonderful not just for me!