*  Exported from  MasterCook II  *
 
                           Sweet Italian Sausage
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Sausages
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      teaspoons     Kosher salt
      1/4  cup           Ice water
    1      tablespoon    Fennel seeds (scant)
    2      pounds        Lean, trimmed pork -- 1"dice>>
      1/4  teaspoon      Whole black peppercorns
                         Chilled
    1      sm            Dried hot red pepper -- seeded
      3/4  pound         Fresh pork fat -- 1/2″ dice>>>
      1/4  teaspoon      Very finely minced garlic
                         Chilled
 
 Combine dry spices in spice mill or mortar and grind to coarse texture. Mix
 with garlic.  Combine spice mixture, water, meat, and fat in lge. bowl.
 
  Put 1/2 mixture in food processor and process to med. texture. Remove to
 bowl and repeat with remaining 1/2.  If using meat grinder, cut meat in
 strips and use med. plate.  Meat & fat should be distinct from each other,
 but reduced to tiny pieces of same size.  Do not over-process.  Knead
 batches together to mix thoroughly, then cover and refrigerate for 12 hrs.
 
  Stuff into casings using sausage stuffer or horn attached to grinder.  Tie
 off in 5″ links.  Hang in cool place until just dry to the touch, then
 refrigerate.  Or, just refrigerate, uncovered, for 24 hrs.  Store in refrig.
 for up to 3 days, or freeze for longer storage.
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving