Plainest Italian Sausage
Yield
1 batchPrep
30 minCook
0 minReady
4 daysIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
pork
boneless |
|
| ½ | pound |
pork fat
|
|
| 1 | tablespoon |
salt
|
|
| ½ | teaspoon |
black pepper
freshly ground |
|
| 2 | teaspoons |
fennel seeds
|
|
| 2 | tablespoons |
red wine
dry |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
pork
boneless |
|
| 226.8 | g |
pork fat
|
|
| 15 | ml |
salt
|
|
| 2.5 | ml |
black pepper
freshly ground |
|
| 1E+1 | ml |
fennel seeds
|
|
| 3E+1 | ml |
red wine
dry |
|
Directions
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.
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.
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.
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.
