riacmt@ubvmsa.cc.buffalo.edu (Carol Miller-Tutzauer) (05/11/91)
Sicilian-Style Sausage -- From Home Sausage Making by Charles
---------------------- Reavis, Pownal, VT: Garden Way Publishing,
1981, ISBN# 0-88266-5
5 feet medium hog casings [if making links]
4 lbs lean pork butt, cubed
1 lb pork fat, cubed [Note: subst. 5 lb ground pork for this & above]
5 t coarse salt [Kosher salt, no iodine]
3 t fresh black pepper, coarsely ground
2 cloves garlic finely minced
2 1/2 t fennel seed
1 t anise seed
Crushed red pepper to taste
1. Prepare the casings.
2. Grind the meat and fat together through the course disk.
3. Mix the remaining ingredients with the ground meat and fat.
4. Stuff the mixture into casings and twist off into three- or
four-inch links.
5. Refrigerate and use within three days [immediately if using
store-ground meat as this is not as sanitary as grinding your own], or
wrap sausages individually and freeze.
[Note: You might also try adding about 1 T of dry sweet basil and
1 T of dried Italian oregano.]
Otis Boyd's Famous Hot Link Sausage -- From The All-American
----------------------------------- Barbecue Book by Rich Davis
& Shifra Stein, NY: Vintage,
1988, ISBN# 0-394-75842-0 (pbk)
2 1/2 lb ground pork (shoulder cut)
2 1/2 lb ground beef (brisket, round, or sirloing)
2 t dried sage
2 t crushed red pepper
2 t paprika
2 t ground cumin
2 t dried sweet basil
2 t aniseed
2 t dried oregano
Dash salt and ground black pepper
Mix the meats with the spices. For sausage links, attach 2 1/4-inch
sausage casings to the stuffer nozzle on a hand meat grinder. Stuff
the casings to the desired length, cut the links, and secure the ends
with string. Barbecue at 225 deg F for 2 hours or slow-smoke at 185
deg F for 4 hours. For sausage patties, form the meat mixture into a
roll and cover with wax paper. Slice the roll into patties and peel
off the wax paper. Patties can be fried or grilled.
Italian Sausage -- From The Frugal Gourmet by Jeff Smith, NY:
--------------- Wm. Morrow, 1984, ISBN# 0-688-03118-8
2 lb coarse-ground lean pork
1 T coarse-ground fennel [buy whole seeds and crush with a mortar & pestle]
2 bay leaves, crushed
1 T dried parsley
3 cloves garlic, crushed
1/8 t hot dried red pepper flakes
1 t salt
1/4 t pepper
4 T water
Mix all the ingredients carfully, let stand for 1 hour, and mix again.
Stuff into casings or fry plain.
***
Carol