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Pa Colombo's Italian Sausage Recipe

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This recipe for Pa Colombo's Italian Sausage is from Millie's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs well marbled pork butt diced into 1/2 inch pieces
1 tsp fennel seeds
2 tsp salt
1 1/2 tsp black pepper
1/2 tsp red pepper flakes
3 tbs white vinegar
3 tbs water
Hog casings rinsed well
Directions:
Directions:
Mix all ingredients in a large bowl. (Pa used a large sauce pot.) Slide rinsed casings onto a funnel. Tie off open end to keep sausage from oozing out. As you feed pork mixture through the funnel, twist and tie off sausage into 4 inch links. Refrigerate for 24 hours before adding to your favorite spaghetti sauce or grill.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Pa Colombo's sausage was a Brockton institution. He even supplied several local restaurants for many years with his sausage for pizza and pasta dishes. My sister Jo-Anne and I helped Pa make this many times but never thought to write the recipe down. This version is our best recollection. Resist your temptation to trim away too much of the fat. That is the key to keeping the sausage moist. It is very simple but tasty. Mangia!!

 

 

 

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