"Light" Italian sausage

[denis]

I'm looking for recipe to make a "light" Italian sausage, I want to replace red wine with white, to remove the paprika and to include some lemon. I will continue to use fennel, garlic and oregano.
Anyone have any ideas for a recipe?

[Ianinfrance]

Hi

Try this, leaving out the cayenne and adding the grated rind of a lemon
<quote>
Italian Sausage 3

misc, mix, sausages

5 lb pork butt; (1/4 -1/3 fat)
2 heads garlic, minced
1/4 c parsley, minced
1 tb fresh oregano, minced (or 1 t dried
1 tb fresh thyme (or 1 t dried)
1 t pepper, ground
1/2 ts cayenne, ground
1 tb salt; up to 50% more
1 c medium-dry white wine
9 ft sausage casing

Mix all the dry seasonings with the pork. Stir. Leave an hour in the freezer then mince/grind, either coarse or finer, depending on your taste. Mix in the wine check seasonings, adding more salt to taste. Stuff into casings. Hang at least an hour in a cool dry place and then refrigerate at least overnight. Use within 5 days.
</quote>

This isn't T&T, I'm afraid but looks pretty good to me.

[saucisson]

I'm going to cook up a bollito Misto next week, missing a few essentials such as a calves head unfortunately, but I'm going to try this recipe of Len Poli's for cotechino:

http://lpoli.50webs.com/index_files/Sal ... echino.pdf

Dave