Plainest Italian Sausage
8 Foot of sausage casing, - packed in salt 1 1/2 lb Boneless pork 1/2 lb Fresh pork fat 1 tb Salt 1/2 ts Freshly ground black pepper 2 ts Fennel seeds - lightly crushed 2 tb Dry re...
Ingredients
- 8foot of sausage casing,
- 1/2lbfresh pork fat
- 1tbsp salt
- 1/2tsp freshly ground black pepper
- 2tsp fennel seeds
Directions
- 1
8 Foot of sausage casing, - packed in salt 1 1/2 lb Boneless pork 1/2 lb Fresh pork fat 1 tb Salt 1/2 ts Freshly ground black pepper 2 ts Fe
- 2
You will need only about 4 feet of casing for this amount of meat, but it's useful to have extra in case of ruptures.) Cut the pork and fat
- 3
Mix the salt, pepper and fennel seeds thoroughly into the ground meat
- 4
Hands are the best implement.) Then mix in the wine
- 5
Drain the casing, open one end gently with your fingers and run a stream of cold water into it, to flush any remaining salt out of the inter
- 6
Thread the casing onto the stuffing horn and fit the horn over the meat grinder
- 7
Feed the sausage meat through the horn, supporting the emerging tube of sausage with your hands to prevent rips
- 8
Actually, sausage making is much more conveniently done with two people.) When all the sausage meat is in the casing, lay the filled tube on