Hot Italian Sausages

* Exported from MasterCook *

Hot Italian Sausages

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sausages Poultry
Dried Mexican
Greek Swiss
Wine

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 teaspoons Coarse (kosher) salt
1/2 teaspoon Finely minced garlic
1/2 teaspoon Whole black peppercorns
1 3/4 pounds Pork,trimmed,lean -- 1"dice>>>>
2 teaspoons Crushed red pepper
Chilled
1 tablespoon Paprika
1/2 pound Fresh pork fat -- 1/2"dice>>>>
1/2 teaspoon Thyme
Chilled
1 teaspoon Fennel seeds

Combine dry spices in spice mill or mortar and grind to coarse texture. Mix
with garlic in small bowl. Mix meat, fat & spices together in bowl. In food
processor (or grinder w/med.plate) process 1/2 of mixture at a time, being
careful not to overprocess. Fat and meat should remain distinct, but tiny
pcs. Knead all together untill well mixed. Cover and refrigerate for 12 to
24 hrs.

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

Cook in your usual manner. Yield: abt. 2 lbs.


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