Sweet Italian Sausage

* Exported from MasterCook II *

Sweet Italian Sausage

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sausages

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 teaspoons Kosher salt
1/4 cup Ice water
1 tablespoon Fennel seeds (scant)
2 pounds Lean, trimmed pork -- 1"dice>>
1/4 teaspoon Whole black peppercorns
Chilled
1 sm Dried hot red pepper -- seeded
3/4 pound Fresh pork fat -- 1/2" dice>>>
1/4 teaspoon Very finely minced garlic
Chilled

Combine dry spices in spice mill or mortar and grind to coarse texture. Mix
with garlic. Combine spice mixture, water, meat, and fat in lge. bowl.

Put 1/2 mixture in food processor and process to med. texture. Remove to
bowl and repeat with remaining 1/2. If using meat grinder, cut meat in
strips and use med. plate. Meat & fat should be distinct from each other,
but reduced to tiny pieces of same size. Do not over-process. Knead
batches together to mix thoroughly, then cover and refrigerate for 12 hrs.

Stuff into casings using sausage stuffer or horn attached to grinder. Tie
off in 5" links. Hang in cool place until just dry to the touch, then
refrigerate. Or, just refrigerate, uncovered, for 24 hrs. Store in refrig.
for up to 3 days, or freeze for longer storage.

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