FJR's Homemade Italian Salad Sausage Recipe
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Ingredients: |
Ingredients: How about an Italian Sausage themed on what might go into an Italian Salad? Like Olives, Green and Black, or Tuscan Peppers? Basil and other common fresh Herbs, such as Thyme, Oregano and Rosemary...
Here goes for a small batch:
2 Pounds Pork (or equal parts Pork, Beef and Chicken Thighs), Cubed into about 1" pieces
1/2 Cup Red Wine such as Chianti (or UNSWEETENED Apple Cider/Juice or even Red Wine Vinegar)
1 Tablespoon Cracked Fennel (or Anise) Seed
1 teaspoon Ground Black Pepper
8 Roasted Garlic Cloves
1/3 Cup Dried Parsley
1/2 Cup Grated Hard Italian Cheese (you pick)
1 Cup Fresh Basil (stems and all), Coarsely Chopped (1/3 Cup Dry)
1/2 Cup Fresh Thyme (stems and all), Coarsely Chopped (3 Tablespoons Dry)
1/2 Cup Fresh Oregano (stems and all), Coarsely Chopped (3 Tablespoons Dry)
1/4 Cup Fresh Rosemary (stems and all), Coarsely Chopped (4 teaspoons Dry)
1/4 Cup Green Salad Olives (with the pimentos), Drained
1/4 Cup Black Olives (without the pits), Drained
1/2 Cup Tuscan Pickled Peppers (or Pepperoncini), Drained
2 Tablespoons Homemade Bacon Bits (or store bought reconstituted in beer)
NO Salt because of the Olives.
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Directions: |
Directions:1. Mix everything except the meat(s) together and refrigerate, covered in an airtight container, for an hour or so.
2. Add the meat to your concoction and mix with your hands – This can be a lot of fun – Refrigerate in an airtight container overnight.
3. If you are looking to pack your sausage into casings, something I seldom do any more, prepare for two grindings; One through a wide plate and the second to extrude through a fine plate – if you are looking to make loose sausage, just one pass through the fine plate will do.
Generally standard Hog Casings are used for casing Italian sausage. Lengths of between 2 and 6 inches are common. I happen to like the Hot Dog sized, 24 MM, Collagen Casings because of the snap when you bight into them and they are much easier to stuff.
Precook your cased sausage at 250° for at least an hour before using them in recipes, this is about how the store bought sausage is before you use it. I do that on a sheet pan with a roasting rack so they can drip.
Other than using my loose sausage as a browned meat, I like to roll it into tubes or balls and bake them, like above, at 350° for about 30 minutes. |
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Number Of
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Preparation
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