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Some Italian sausages

Posted By: Joe Ames
Date: Thursday, May 11, 2000 at 5:46 p.m.


Author unknown. But thanks anyway. ;-)

Italian Sausage Sweet

5 lb Coarse Ground Pork Butt
3 tsp Fennel seed
2 tsp White Pepper
1 1/2 tsp Sage Leaves
5 ea Cloves pressed garlic
3 tsp Salt
1 cup White wine

Combine all ingredients, mix well and stuff into hog casing or make patties.

Italian Sausage Sweet #2

5 lb Coarse ground Pork butt
2 Tbsp Salt
1 1/2 tsp Fennel Seed
1 tsp Black Pepper
2 tsp Sugar
1 cup Water

Combine all ingredients, mix well and stuff into hog casing. To cook,
fry or bake.

Sicilian Style Sausage

5 Ft hog or sheep casings
3 lb Pork meat, up to 25% fat
2 lb Chicken meat
2 tsp Whole fennel seed
2 tsp Crushed fennel seed
2 tsp Crushed red pepper
2 tsp Salt
2 tsp Black pepper
1 tsp Garlic powder

Prepare casings. Using fine disk, grind meats and mix with remaining ingredients and grind again. Stuff into casings and twist off into 3" links. Age refrigerated at least 2 days.

Hot Italian Sausage

1 tsp crushed red chile
1/2 tsp cayenne powder
2 lb pork, coarsely ground
2 garlic cloves, minced
1 tsp coarsely ground black pepper
1 tsp salt
1 1/2 tsp fennel seed
1 tsp Italian seasoning
3 oz dry red wine
1 Tbsp sugar

Knead together all ingredients in a large bowl. Stuff the mixture firmly into hog casings, pricking any trapped air bubbles with a pin. Tie off in 4 to 6-inch lengths.
Cook the sausages in your preferred manner and crumble them overlasagna, or slice and serve them with a spicy marinara sauce over spaghetti. I advise doubling the recipe and making sausage pizzas.

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