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Mild Italian Sausage Recipe
|Boneless pork butt||4 1⁄2 Pound|
|Garlic||5 Clove (25 gm)|
|Fennel seeds||2 1⁄4 Teaspoon|
|White pepper||2 1⁄4 Teaspoon|
|Sage leaves||1 1⁄2 Teaspoon|
|Salt||3 1⁄2 Teaspoon|
|Dry white wine||3⁄4 Cup (12 tbs)|
Serving size: Complete recipe
Calories 4888 Calories from Fat 3372
% Daily Value*
Total Fat 375 g577.2%
Saturated Fat 152.4 g761.9%
Trans Fat 0 g
Cholesterol 1292.3 mg
Sodium 12749 mg531.2%
Total Carbohydrates 31 g10.4%
Dietary Fiber 11 g43.9%
Sugars 2.1 g
Protein 330 g659.2%
Vitamin A 16.7% Vitamin C 24.9%
Calcium 35.8% Iron 37.6%
*Based on a 2000 Calorie diet
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.
Add butter to pan; cook sausages, turning, until well browned.