Italian sweet fennel sausage 4 lbs
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Pork butt |
| ¾ | pounds | Pork fat |
| 4 | Garlic cloves; minced | |
| 4 | teaspoons | Kosher salt |
| 2 | tablespoons | Fennel seed |
| 1 | tablespoon | Ground black pepper |
| ⅛ | tablespoon | Ground allspice |
| 1 | teaspoon | Dried oregano |
| ½ | cup | Dry red wine |
| 1 | medium | Hog casings |
Directions
Grind the pork and fat together in a food grinder with a ⅜ inch plate.
Add garlic, salt, spices, and wine. Mix well with your hands.
Shape into patties or stuff into casings. Keeps 3 days in refrigerator or 2-3 months frozen.
Posted to recipelu-digest by "Diane Geary" <diane@...> on Mar 12, 1998