Homemade Italian Sausage Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Well-marbled pork butt, med ground
2/3 cup: Freshly grated Parmesan cheese,
1/2 cup: Fresh Italian parsley, well packed
1/4 cup: Dry white wine,
1 Clove: garlic, I use 3-4 cloves, minced
1 tbsp: Dried basil, crumbled
1 tsp: Hot red chili peppers, minces
1/2 tsp: Salt,
1/2 tsp: Dried organo, crumbled
1/4 tsp: Freshly gtound pepper,
Prepared casing,
Directions:
Grind the pork butt med to fine. Mix all ingredients together in large
bowl. .Using sausage stuffer, fill casings twisting off 8 inch links.
Tie and cut. Hang in cool spot until dry, 12 to 14 hours. To cooik:
Prick skin good so they will not burst, put in 1/2 inch of water in
larte skillet and plate as many sausages that will fit without
crowding and cover and simmer for 20 minutes. Pour off liquid and
brown on all sides until golden brown. By Katherine Smith. This a
homemade sausage recipe that is really on Mar 17, 1997
NOTES : Note: You can use a pastry bag with the big end open and pull
cassing all the way on and squeeze out the length you want. Cassings
can be bought in the butcher shop. --------- End forwarded message
~--------- Recipe by: FOOD AND WINE
Source from luhu.jp
bowl. .Using sausage stuffer, fill casings twisting off 8 inch links.
Tie and cut. Hang in cool spot until dry, 12 to 14 hours. To cooik:
Prick skin good so they will not burst, put in 1/2 inch of water in
larte skillet and plate as many sausages that will fit without
crowding and cover and simmer for 20 minutes. Pour off liquid and
brown on all sides until golden brown. By Katherine Smith. This a
homemade sausage recipe that is really on Mar 17, 1997
NOTES : Note: You can use a pastry bag with the big end open and pull
cassing all the way on and squeeze out the length you want. Cassings
can be bought in the butcher shop. --------- End forwarded message
~--------- Recipe by: FOOD AND WINE
Source from luhu.jp