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Italian Sausage
We like it real spicy, so you may want to reduce the cayenne and chili peppers
by about 1/2 or 1/3 the amount. This is great for bulk sausage to be used for pizza topping or stuffed pepper filling,
or it can be stuffed into hog casings for link type sauasges - great on the grill.
I make this with a 1 to 1 mixture of ground white turkey or chicken meat and
an equal amount of ground turkey meat of the cheaper variety, meaning that it is usually ground dark, less expensive
turkey meat. Traditionally this sausage calls for pork shoulder or pork butt with the fat included. Do your arteries
and your heart a favor, and try it my way.
See Pizza Dough, no cholesterol
See Freezer Spaghetti Sauce
Ingredients:
5 pounds pork, turkey, venison or chicken
ground or grind your own on the coarse setting
1 cup cold wine, water, apple juice or other fruit juice
1 cup chopped fresh parsley OR 1/3 cup dried parsley flakes
1 Tbsp garlic powder OR 5 minced cloves of garlic
1 Tbsp fresh ground black pepper
3 tsp cayenne pepper or ground hot red peppers
5 Tbsp fennel seed
2 tsp crushed chili peppers
Paprika to color, about 2 Tbsp
1 tsp ground anise, optional
Procedure:
To grind your own, trim the meat from the bones, with the fat, if desired,
and cut it all into chunks. Grind on coarse setting. Coombine the seasonings and mix into the cold liquid and
then mix it all into the meat. It is important to keep all ingredients well chilled while preparing these.
If you intend to stuff hog casing, the casings need to be soaked for at least an hour and then rinsed in fresh
water, before using. Stuff the casings slowly and firmly, with no air pockets. Create links by twisting the casing
a turn or two, after pinching with your fingers. This does take time, so be sure to keep the ingredients cold to keep
it safe. Makes about 5 large links per pound of sausage mixture.
To use as bulk or patties, divide or form and seal in freezer bags or containers, and freeze for later use.
A 1 pound package makes one extra large pizza, about 5 to 6 stuffed peppers or a spaghetti dinner for about
4 or more people.
Serving Size:
About 4 servings per pound, no added salt, but fat content will be relative
to type of protein used to make sausage
20 servings
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