Plainest italian sausage
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Plainest italian sausage
  Italian    Sausage  
Last updated 6/12/2012 1:18:18 AM. Recipe ID 49079. Report a problem with this recipe.
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      Title: Plainest italian sausage
 Categories: Meats, Italian
      Yield: 4 Servings
      8    Foot of sausage casing,
           - packed in salt
  1 1/2 lb Boneless pork
    1/2 lb Fresh pork fat
      1 tb Salt
    1/2 ts Freshly ground black pepper
      2 ts Fennel seeds
           - lightly crushed
      2 tb Dry red wine
  SCRAPE THE LOOSE SALT OFF the sausage casing and set the casing in a
  bowl of cold water to soften for at least 30 minutes. (You will need
  only about 4 feet of casing for this amount of meat, but it's useful
  to have extra in case of ruptures.) Cut the pork and fat into pieces
  that will go through your meat grinder and grind them, using the
  coarse blade. Mix the salt, pepper and fennel seeds thoroughly into
  the ground meat. (Hands are the best implement.) Then mix in the
  wine. Drain the casing, open one end gently with your fingers and run
  a stream of cold water into it, to flush any remaining salt out of
  the interior. Thread the casing onto the stuffing horn and fit the
  horn over the meat grinder. Feed the sausage meat through the horn,
  supporting the emerging tube of sausage with your hands to prevent
  rips. (Actually, sausage making is much more conveniently done with
  two people.) When all the sausage meat is in the casing, lay the
  filled tube on the work surface and pinch it at 4-inch intervals to
  produce individual sausage links. At the same time, fill and firm any
  air pockets in the casing. Tie off the links with kitchen string.
  Coil the sausages onto a plate and set it, uncovered, in the
  refrigerator to season for 48 hours. Turn the sausages over once or
  twice during that time.

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Recipe ID 49079 (Apr 03, 2005)

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