Italian sausage recipe
three tablespoons dry red wine
3 lbs effectively-marbled pork butt, minimize into one/two-inch pieces
2 tablespoons minced garlic
one tablespoon plus 1 1/two teaspoons paprika
1 one/two teaspoons toasted fennel seeds
one tablespoon salt
1 tablespoon freshly cracked black pepper
1 teaspoon cayenne
1/2 teaspoon ground anise
2 tablespoons freshly chopped Italian parsley leaves
Pork casings, optional
- Combine the pork butt, garlic, paprika, fennel seeds, salt, pepper, cayenne, anise, parsley, and red wine in a big bowl and toss well to coat. Refrigerate covered overnight or up to 24 hrs.
- Pass the mixture by way of a meat grinder fitted with a medium die. (Alternately, transfer to a food processor in two batches and method until finely ground.) To check the seasoning, heat one teaspoon oil in a little skillet, and cook about 2 teaspoons of the mixture. Modify seasonings, to taste.
- Employing the sausage attachment on a mixer, things the meat into the casings, if being used. Twist and tie off to make four-inch sausages. Alternately, shape into patties. Cook sausage in typical manner, generating certain the inner temperature of the sausage hyperlinks reaches at least 150 degrees F. Uncooked sausage can be stored in the refrigerator up to 3 days or freeze and use inside 3 months.
Recipe courtesy of Emeril Lagasse for Foods Network Magazine