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--- recipes:good_eats_italian_sausage [2016/12/12 13:53] – created jmarcos
+++ recipes:good_eats_italian_sausage [Unknown date] (current) – external edit (Unknown date) 127.0.0.1
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+{{ :recipes:good_eats_italian_sausage.jpeg?direct&200|}}
+====== Good Eats Italian Sausage ======
+/* Description */
+[[http://www.foodnetwork.com/recipes/alton-brown/italian-sausage-recipe/index.html | Good Eats - Sausage: A Beautiful Grind]]
+<WRAP right>{(rater>id=100|name=Good Eats Italian Sausage|type=rate|headline=off)}</WRAP>
+|**Preheat:** °|**Yield:** 10-12 4" sausages||
+|**Prep:** 0:50|**Wait:** 4:00|**Cook:** 0:14|
+====== Ingredients ======
+  * 1 1/2 teaspoons fennel seed
+  * 2 teaspoons kosher salt
+  * 1 1/2 teaspoons black pepper
+  * 1 tablespoon chopped parsley leaves
+  * 2 pounds pork butt (2 1/2 pounds with bone), diced into 1/4-inch pieces
+  * 5 feet of 36 millimeter collagen casings (do not allow to get wet at any time)
+  * Shortening, to lubricate nozzle of stuffer
+====== Directions ======
+  - Toast fennel seed in medium sized, heavy saute pan over medium heat, constantly moving seeds around in pan until they start to turn light brown, about 5 minutes. Set aside to cool. Once cool, grind seeds and combine with salt, pepper, and chopped parsley in medium mixing bowl. Add pork and blend thoroughly. Refrigerate for 1 hour.
+  - Using the fine blade of a grinder, grind the pork. After lubricating stuffer or stuffing attachment with shortening, load casing onto attachment, clipping end with a clothespin. Stuff meat into casings, trying to avoid air pockets. After stuffing is finished lay out on counter and tie off end. Pinch and twist to form 4-inch sausages. Wrap in parchment paper and refrigerate for 2 to 3 hours. Store in refrigerator for use within 2 to 3 days or freeze for up to 3 months. If freezing, wrap in aluminum foil. If using immediately, saute over medium heat in a heavy saute pan with 1/4-inch of water. Bring water to boil, put on lid and cook for 10 minutes. Remove lid and continue cooking over medium heat, turning every 2 to 3 minutes until golden brown. Sausage should reach an internal temperature of 150 to 156 degrees F.
+====== Notes ======
+  * Store grinder parts (especially dies) in plastic bag with rice as a dessicant.
+/* Nutrition block - remove the slash-asterisk and asterisk-slash from just above and below the following block */
+/*
+====== Nutrition ======
+|Calories (kcal): |Fat Calories (kcal): |Cholesterol (mg): |[[recipes:notes:nutrition guidelines |(Guide)]] |
+|Fat (g): |Saturated Fat (g): |Mono Fat (g): |Poly Fat (g): |
+|Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): |
+*/
+{{tag>Recipes Sausage-Pate European/Italian GoodEats }}
+/* Recipe Tags - Copy and paste tags from the list below to the tag list in the above line,
+replacing the "TagsNeeded" tag and separated by spaces. */
+/*
+---Recipe Types---
+Appetizer
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+---Recipe Cuisines---
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+---Recipe Sources---
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+---Recipe Ratings---
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+*/
+~~DISCUSSION~~