Tuesday, December 30, 2014
How to make Italian sausage.
From a survey done by a consumer association in the restaurants of San Francisco, Chicago and New York it was found that Italian cuisine is a lot less caloric than what you might of thought. Low in calories include spaghetti with clams in white sauce or with cherry tomatoes, or spaghetti with meatballs, sausages also contain a low content of harmful fats.
The Recipe ...
3 pounds well-marbled pork butt,
cut into 1" inch pieces then grind
1 tablespoon plus 1 1/2 teaspoons of paprika
1 teaspoon of cayenne pepper
2 teaspoon chilis (peperoncino)
1 tablespoon salt
1 tablespoon freshly cracked black pepper
1/2 teaspoon ground anise
2 tablespoons freshly chopped Italian parsley leaves
3 tablespoons dry red wine
1/8 tsp of Oregano
2 tablespoons of minced garlic
1/8 tsp of thyme
1 1/2 teaspoons toasted fennel seeds
Grind pork mixture with a medium grind 1/4" or to your preference.
Grind all spices together in a small spice grinder.
Then mix with your pork.
Put in refridgerator overnite to give spices time to mix.
You can fry a patty up to test spices in the morning and adjust if you like.
Stuff the meat into the casings.
Twist to evey 6 inches.
Cook sausage in usual manner, making sure the internal temperature of the sausage links reaches at least 145 degrees F (63 Celsius).
Uncooked sausage can be stored in the refrigerator up to 3 days or freeze and use within 3 months.
I prefer natural pork casings.
What is most important in your Italian #panini?
A) The Sausage
B) The Cheese
D)The Bell Peppers
E) The Onions
Bromont, Qc. Canada 80 Boulevard de Bromont, Bromont, QC J2L 2K3, Canada