by vinner » Sat Mar 31, 2007 4:25 pm
Try this on for size, a typical Ameican Italian sausage, and very similar to Bruce Aidell's recipe (his Complete Sausage Book is fantastic):
3 Lbs pork butt
3/4 Lbs pork fat
1/3 cup dry red wine
3 cloves garlic, fined minced
2 Tbs fennel seeds, coarsely crushed
1 1/2 Tbs kosher salt
1 Tbs coarse ground black pepper
1/2 Tbs dried oregano
1/8 teaspoon finely ground allspice
First, make sure all of your spices are fresh. And grind them yourself if possible. Grind the meat and fat together through a 1/4 inch plate. Mix in the rest of the ingredients very well. Stuff into casings, and let rest in the fridge overnight.
Note: You can add 3/4 tsp of red pepper flakes if you like it a bit hotter.
And, this works well with Venison, decrease meat to 2 3/4 lbs, and add additional 1/2 pounds fat.
Try grilled on a bun (bollillo from Mexico, baguette from France etc) with grilled bell peppers, onions, some mozzarella or provolone, and/or tomato sauce.
Try on fresh pasta with some sauteed brocolli rabe, tomato cream sauce, etc.
Crumble some, fry and drain, and add to a simple pizza.
Use it in lasagna Bolognese in place of beef.
Dad gummit, now I'm hungry.
" To be the stewards of what we have been given, to reap what we sow, to enjoy the harmony of it all.
me
