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madbakerThis week's Resolution Recipe: Spicy Italian Sausage.
3 lbs pork shoulder butt
3/4 lb pork back fat
2 Tbsp fennel seeds (I used half seeds and half pollen)
1 Tbsp minced garlic (I used about 8 cloves fresh garlic, crushed)
1 Tbsp red pepper flakes
4 tsp salt
2 tsp pepper
1 tsp cayenne pepper
hog casings
Chop the meat and fat and mix everything together, working the meat well to make it tacky. Stuff into casings and grill with peppers and onions.
What worked: One of the better modern Italian-style fresh sausages I've made. A bit additional heat wouldn't have hurt it but there was some bite. Maybe some chipotle powder alongside the crushed red peppers?
What didn't: I ran out of casings, which wasn't the recipe's fault. The casings I did have had a fair number of tears. I made the rest into meatballs.
Will I make it again? Sure, it's a nice modern sausage to have in the freezer.
3 lbs pork shoulder butt
3/4 lb pork back fat
2 Tbsp fennel seeds (I used half seeds and half pollen)
1 Tbsp minced garlic (I used about 8 cloves fresh garlic, crushed)
1 Tbsp red pepper flakes
4 tsp salt
2 tsp pepper
1 tsp cayenne pepper
hog casings
Chop the meat and fat and mix everything together, working the meat well to make it tacky. Stuff into casings and grill with peppers and onions.
What worked: One of the better modern Italian-style fresh sausages I've made. A bit additional heat wouldn't have hurt it but there was some bite. Maybe some chipotle powder alongside the crushed red peppers?
What didn't: I ran out of casings, which wasn't the recipe's fault. The casings I did have had a fair number of tears. I made the rest into meatballs.
Will I make it again? Sure, it's a nice modern sausage to have in the freezer.
