Hot italian sausages

Yield: 1 servings

Measure Ingredient
2½ teaspoon Coarse (kosher) salt
½ teaspoon Whole black peppercorns
2 teaspoons Crushed red pepper
1 tablespoon Paprika
½ teaspoon Thyme
1 teaspoon Fennel seeds
½ teaspoon Finely minced garlic
1¾ pounds Pork,trimmed,lean,1\"dice>>>>
\N \N Chilled
½ pounds Fresh pork fat, 1/2\"dice>>>>
\N \N Chilled

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 ½ 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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