Mild Italian Sausage Recipe
Ingredients
| Boneless pork butt | 4 1/2 Pound | |
| Garlic | 5 Clove (5gm) | |
| 2 1/4 teaspoons each fennel seeds and white pepper | ||
| Sage leaves | 1 1/2 Teaspoon | |
| Salt | 3 1/2 Teaspoon | |
| Dry white wine | 3/4 Cup (16 tbs) | |
| Butter/Margarine | 1 Tablespoon | |
Directions
Separate lean meat from fat, then cut both into cubes.
Measure or weigh; you should have equal parts (2 1/4 lbs.each) fat and meat.
Insert metal blade.
Mince garlic; transfer to a large mixing bowl.
Place fat and meat in work bowl, a fourth at a time (or half at a time in a large-capacity processor); process, using on-off pulses, until coarsely ground.
Transfer to mixing bowl with fennel seeds, pepper, sage, salt, and wine.
Mix well with your hands.
Cover and refrigerate for at least 2 hours or until next day.
Shape into patties or links.
Sausages have best flavor if allowed to mellow at least overnight before cooking.
Wrap airtight and refrigerate for up to 3 days; freeze for longer storage.
To cook patties, follow directions on facing.
To cook links, pour 1/8 inch water into a frying pan; add as many links as desired (don't crowd in pan).
Bring to a boil; then cover, reduce heat to low, and simmer for 8 minutes.
Drain.
Add butter to pan; cook sausages, turning, until well browned.
Measure or weigh; you should have equal parts (2 1/4 lbs.each) fat and meat.
Insert metal blade.
Mince garlic; transfer to a large mixing bowl.
Place fat and meat in work bowl, a fourth at a time (or half at a time in a large-capacity processor); process, using on-off pulses, until coarsely ground.
Transfer to mixing bowl with fennel seeds, pepper, sage, salt, and wine.
Mix well with your hands.
Cover and refrigerate for at least 2 hours or until next day.
Shape into patties or links.
Sausages have best flavor if allowed to mellow at least overnight before cooking.
Wrap airtight and refrigerate for up to 3 days; freeze for longer storage.
To cook patties, follow directions on facing.
To cook links, pour 1/8 inch water into a frying pan; add as many links as desired (don't crowd in pan).
Bring to a boil; then cover, reduce heat to low, and simmer for 8 minutes.
Drain.
Add butter to pan; cook sausages, turning, until well browned.
Chef
