Italian Sausage
Modified from Mario Batali's Molto Italiano.
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Preheat: ° | Yield: servings | |
Prep: 0:00 | Wait: 0:00 | Cook: 0:00 |
Ingredients
- 4# boneless pork shoulder, run through the largest holes of the grinder
- 2# bacon run through the same grinder
- 1/4 C kosher sale
- 2 T black pepper
- 2 T fennel seeds
- 1 T hot red pepper flakes
- 1/2 C dry white wine
- 8 feet sausage casings
Directions
- In a large bowl, mix pork shoulder and bacon with your hands just until well blended.
- Add the salt, pepper, fennel seeds, red pepper flakes and white wine and mix just until well blended.
- Work quickly here so the warmth of you hands does not start to melt the fat, or the texture of sausage could be affected.
Notes
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