ITALIAN SAUSAGE
6 pounds meat (5 pork, 1 beef)
4 tsp. salt
½-oz. fennel seed (or to taste)
½-oz. crushed red pepper (or to taste)
1 Tbsp. paprika
½ cup water
Remove the pork from the bone and cut into 1-inch cubes. Cut beef innto cubes. Toss meat with seasonings and ½ cup water. Store in refrigerator over night and grind the next day. Grind the meat twice with a course blade and make it into large patties (1/2-cup measure of sausage). Freeze them between double layer sheets of wax paper on a cookie sheet and then put them in plastic bags.
Make hot sausage sandwiches with fried onions and green peppers on a hoagie bun. Grill sausage either in a frying pan, or barbecue grill.
No comments:
Post a Comment