Sweet italian sausage
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | teaspoons | Kosher salt |
| 1 | tablespoon | Fennel seeds (scant) |
| ¼ | teaspoon | Whole black peppercorns |
| 1 | small | Dried hot red pepper,seeded |
| ¼ | teaspoon | Very finely minced garlic |
| ¼ | cup | Ice water |
| 2 | pounds | Lean, trimmed pork, 1\"dice>> |
| Chilled | ||
| ¾ | pounds | Fresh pork fat, 1/2\" dice>>> |
| Chilled | ||
Directions
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 ½ mixture in food processor and process to med. texture. Remove to bowl and repeat with remaining ½. 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.