ITALIAN-STYLE PORK SAUSAGE
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Yield Makes about 3 pounds
Number Of Ingredients 10
Steps:
- In a small skillet, toast fennel seeds over high heat, shaking the pan to keep seeds from burning, until fragrant, about 1 minute. Transfer seeds to a bowl. Add ground fennel, salt, black pepper, sugar, and nutmeg or anise. If making hot sausages, add red-pepper flakes and cayenne pepper as well. Stir to combine. Set seasoning blend aside.
- If you are grinding your own sausage, fit meat grinder with a 1/2-inch die (or the larger of the two dies, if using a grinder with only two sizes). Pass meat through grinder into a large bowl. Meanwhile, mix seasoning blend with 1 1/2 ounces water. Sprinkle seasoning blend over meat and toss gently with hands to distribute evenly. Pass meat through grinder a second time, using the same die. (If using preground meat, gently toss with seasoning.) Cover bowl and refrigerate until ready to stuff sausages.
- Transfer meat to a sausage stuffer or stand mixer fitted with a sausage stuffing attachment and plastic stuffing tube. Put a baking sheet or bowl below stuffing tube to catch sausages as they are stuffed.
- Carefully slide the casing onto stuffing tube. Leave about 3 inches of casing hanging off end of tube. Begin cranking sausage meat into casing, guiding stuffed sausage with one hand to keep meat moving consistently through casing so sausages are neither overstuffed nor understuffed. As casing is stuffed, curl sausage into a coil.
- When all sausage has been stuffed, slide remaining casing off tube and tie a knot at both ends as close to the meat as possible. Twist sausages several times to create links every 4 inches, alternating the direction you twist. Store in a resealable bag and cook within 1 week of making, or freeze up to 3 months.
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Eugoelio
[email protected]This sausage was just okay. It wasn't bad, but it wasn't anything special either.
Kirstyn Miller
[email protected]I wasn't a big fan of this sausage. It was a bit too greasy for my liking.
malachi jacobs
[email protected]This sausage was a bit too spicy for my taste, but I still enjoyed it. I'll probably try making it again with less red pepper flakes next time.
Joseph Omagbemi
[email protected]I've tried several different pork sausage recipes, but this one is by far the best. It's so flavorful and juicy. I highly recommend it.
Valeria Papurova
[email protected]This sausage is amazing! I love the fennel and red pepper flakes. It's the perfect addition to my favorite pasta dishes.
Josh Hagan
[email protected]I've made this sausage several times now and it's always a hit. It's so easy to make and it turns out great every time.
Tatenda Khomari
[email protected]This sausage is so flavorful and juicy. I love the way the fennel and red pepper flakes add a little bit of heat. It's perfect for a summer cookout.
Afghani Writes
[email protected]This pork sausage is delicious! I love the combination of spices and the fennel gives it a nice depth of flavor. It's also really easy to make.
Kwagala Riana
[email protected]I made this sausage for a recent family gathering and it was a huge success. Everyone loved it! The sausage was perfectly seasoned and cooked. I'll definitely be making this again.
Ron Cope
[email protected]Wow! This pork sausage is amazing! It's so flavorful and juicy. I love the addition of fennel and red pepper flakes. This is definitely going to be a new favorite recipe.
Kamronbek Yusupbayev
[email protected]This Italian-style pork sausage was a hit at my last dinner party! The flavors were incredibly well-balanced, and the sausage had a nice, juicy texture. I'll definitely be making this again.