Homemade Italian Sausage Recipe
Ingredients
2 pounds well-marbled pork butt, ground medium-fine (between 25 and 30 percent fat)
2/3 cup freshly grated imported Parmesan cheese
1/2 cup (well packed) minced fresh Italian parsley
1/4 cup dry white wine
1 to 2 large garlic cloves, minced
1 tablespoon dried basil, crumbled
1/2 to 1 teaspoon minced hot red pepper
1/2 teaspoon salt
1/2 teaspoon dried oregano leaves, crumbled
1/4 teaspoon freshly ground pepper
Narrow sausage casings, well rinsed
Directions
Combine all ingredients in large bowl and blend well, keeping mixture as light as possible.
Using sausage stuffer, fill casings, twisting off 8-inch links as you work.
Refrigerate immediately.
Use within 1 day or freeze up to 3 months.
Sausage mixture can also be formed into patties or rolled into links.
Using sausage stuffer, fill casings, twisting off 8-inch links as you work.
Refrigerate immediately.
Use within 1 day or freeze up to 3 months.
Sausage mixture can also be formed into patties or rolled into links.
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