I took a recipe courtesy of Rich and stuffers.com and modified it a bunch to up the spice and heat i think. Any comments on the recipe I have came up with appreciated as I do not like Sweet Italian much.
Shooters Hot Italian-Style Sausage LOL 3t is same as 1TBS but I was doing this in my head so will change it in my files. LOL Sorry
4 lbs lean pork butt,cubed
1 lb pork fat,cubed (I use pork trimmings)
5 t coarse kosher salt
3 t fresh black pepper, coarsely ground
3 t granulated garlic
4 t fennel seed
2 t anise seed
1 Tbs crushed red pepper
1/2 cup chilled water
1 t dry sweet basil (optional)
1 t dry oregano (optional)
Prepare the casings. Grind the meat and fat together through the course disk. Mix the water and remaining ingredients with the ground meat and fat. Stuff the mixture into casings. Refrigerate and use within three days {immediately if using store-ground meat as this is not as sanitary as grinding your own), or freeze.
Shooters Hot Italian-Style Sausage LOL 3t is same as 1TBS but I was doing this in my head so will change it in my files. LOL Sorry
4 lbs lean pork butt,cubed
1 lb pork fat,cubed (I use pork trimmings)
5 t coarse kosher salt
3 t fresh black pepper, coarsely ground
3 t granulated garlic
4 t fennel seed
2 t anise seed
1 Tbs crushed red pepper
1/2 cup chilled water
1 t dry sweet basil (optional)
1 t dry oregano (optional)
Prepare the casings. Grind the meat and fat together through the course disk. Mix the water and remaining ingredients with the ground meat and fat. Stuff the mixture into casings. Refrigerate and use within three days {immediately if using store-ground meat as this is not as sanitary as grinding your own), or freeze.
Comment