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Title: Fennel Sausage
Categories: Loo Italian Ground Pork Sausage
Yield: 20 Links
5 | lb | Pork butt, ground coarsely twice or medium once |
2 | Heads garlic, minced | |
1/4 | c | Parsley, minced |
1 | tb | Fresh oregano, minced (or 1 t dried) |
1 | tb | Fresh thyme (or 1 t dried) |
2 | tb | Whole fennel seeds |
1 | ts | Pepper, ground |
1/2 | ts | Cayenne, ground |
1 | tb | Salt |
1 | c | Medium-dry white wine |
9 | Ft sausage casing |
Mix all the dry seasonings with the pork. Stir. Mix in the wine. Stuff into casings. Hang at least an hour in a cool dry place and then refrigerate at least overnight. Use within 5 days.
Caveat: I don't make these things - the ones at the butcher shops in the North End are so good that I don't see the need. But someone brought them up recently,
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