"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Italian Sausage Recipe

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This recipe for Italian Sausage, by , is from Recipes From Momma's House0pp, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Margaret L Mitchell
Added: Friday, July 31, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 tsp. fennel seed
2 tsp. kosher salt
1 1/2 tsp. black pepper
1 Tblsp. chopped parsley leaves
2 lbs. pork butt (2 1/2 lbs with bone) diced into 1/4” pieces
5 ft. of 36 millimeter collagen casings (do not allow to get wet at any time )
Shortening to lubricate nozzle of stuffer
Grinder with stuffing attachment.
KEEP EVERYTHING COLD

Directions:
Directions:
Toast fennel seed in heavy sauté pan over med. Heat, constantly moving seeds until they turn light brown. Cool, grind seeds and combine with pepper and parsley in mixing bowl. Add pork and blend thoroughly. Refrigerate for 1 hr. Using the fine blade on the grinder, grind the pork. After lubricating stuffer, lead casing onto attachment clipping end with a clothespin. Stuff meat into casings, trying to avoid air pockets. When stuffing is finished lay out on counter and tie off end. Pinch and twist like making balloon animals to form links. Wrap in paper and refrigerate for 2 or 3 hrs. Store in refrigerator for use in 2 or 3 days or freeze up to 3 mos. When cooking, sauté over med. Heat, with 1/4” of water. Bring water to boil and place lid and cook 10 min. Remove lid and continue to cook over med. Heat turning every 2—3 min. or until golden brown. Sausage should reach internal temp. of 150—156.

Personal Notes:
Personal Notes:
Serve in sauce, or make sandwich with sautéed sweet onions and sliced green, and red peppers. Use one of the Italian bread recipes in this book to make crusty artisan rolls

 

 

 

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