Italian Fennel Pork Sausage Recipe
INGREDIENTS:
• 2 Boston pork butts, skinned, boned, and cut into small chunks (including
fat), weighing 6 pounds after trimming
• 1-1/2 tablespoons salt
• 2 teaspoons black pepper
• 1/2 teaspoon crushed red pepper
• 5 tablespoons minced broadleaf parsley
• 1/2 cup grated Asiago cheese
• 4 tablespoons crushed fennel seeds
• 3 garlic cloves, minced
PREPARATION:
Crisp fennel seeds in a pan in a preheated 325-degree F. oven for 10 minutes.
In a large bowl, combine pork, salt, pepper, red pepper, parsley, Asiago
cheese, fennel seeds, and garlic.
Thoroughly blend with your hands. Cover the bowl with plastic wrap and
refrigerate overnight for flavors to meld.
Put seasoned pork chunks through medium plate of a food chopper. Place
in a large bowl and mix thoroughly to evenly distribute seasonings. Fry
a sample patty in melted butter to test for proper seasoning.
All sausages can be prepared as patties (the easiest and many think the
most flavorful method of preparation), or run through a sausage-stuffer
into hog casings, then frozen. All food choppers or grinders come with
sausage-stuffing instructions.
Yield: about 6 pounds
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