SEASONING FOR GROUND PORK (ITALIAN-STYLE SAUSAGE)
This recipe is to be used in place of Italian sausages without the casings, the amount of spice blend is good for 2 pounds of ground pork, I most always add in an a small onion and 2 tablespoons fresh garlic to the pork mixture in place of the dried, you might want to adjust the seasonings to suit taste, and for spicy add in 1-2 teaspoons crushed chili flakes or to taste --- if desired you may cover and refrigerate the uncooked pork mixture overnight to blend the flavors even more!
Provided by Kittencalrecipezazz
Categories Pork
Time 5m
Yield 2 pounds pork
Number Of Ingredients 9
Steps:
- Add this mix to 2 pounds ground pork and brown meat in a skillet for about 10-12 minutes or until the pork is well browned.
- Use in recipes that require Italian sausages removed from casings.
ITALIAN-STYLE PORK SAUSAGE
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Yield Makes about 3 pounds
Number Of Ingredients 10
Steps:
- In a small skillet, toast fennel seeds over high heat, shaking the pan to keep seeds from burning, until fragrant, about 1 minute. Transfer seeds to a bowl. Add ground fennel, salt, black pepper, sugar, and nutmeg or anise. If making hot sausages, add red-pepper flakes and cayenne pepper as well. Stir to combine. Set seasoning blend aside.
- If you are grinding your own sausage, fit meat grinder with a 1/2-inch die (or the larger of the two dies, if using a grinder with only two sizes). Pass meat through grinder into a large bowl. Meanwhile, mix seasoning blend with 1 1/2 ounces water. Sprinkle seasoning blend over meat and toss gently with hands to distribute evenly. Pass meat through grinder a second time, using the same die. (If using preground meat, gently toss with seasoning.) Cover bowl and refrigerate until ready to stuff sausages.
- Transfer meat to a sausage stuffer or stand mixer fitted with a sausage stuffing attachment and plastic stuffing tube. Put a baking sheet or bowl below stuffing tube to catch sausages as they are stuffed.
- Carefully slide the casing onto stuffing tube. Leave about 3 inches of casing hanging off end of tube. Begin cranking sausage meat into casing, guiding stuffed sausage with one hand to keep meat moving consistently through casing so sausages are neither overstuffed nor understuffed. As casing is stuffed, curl sausage into a coil.
- When all sausage has been stuffed, slide remaining casing off tube and tie a knot at both ends as close to the meat as possible. Twist sausages several times to create links every 4 inches, alternating the direction you twist. Store in a resealable bag and cook within 1 week of making, or freeze up to 3 months.
THICK PORK CHOPS & ITALIAN SAUSAGE BAKED WITH WEDGED SWEET POTATOES ITALIAN STYLE
My Italian Grandmother made everything taste good, this is all in 1 pan; pork chops, sausage and potatoes. I serve with apple sauce and a green vegetable. Quick and easy. Adjust to amount of people serving. That's Amore.....
Provided by Rose Rauhauser
Categories Steaks and Chops
Time 1h15m
Number Of Ingredients 8
Steps:
- 1. I am using 1 thick cut pork chop per person and 2 sausage links per person, so you can portion size this dish according to how many your feeding. Could be 6 or 8, size pan accordingly.
- 2. POTATOES FIRST: With skins on, clean and boil until fork tender all your potatoes, set aside and cool. When cooled and remove skins and cut into wedges, set aside.
- 3. PORK CHOPS AND SAUSAGE: Pan should be the size needed to hold all chops,sausage and potato wedges. Put in the bottom of the pan just a sprinkle of olive oil and 3/4 cup of water. Place your pork chops, sausage and potato wedges on top of olive oiland water for all to fit. Sprinkle with just a little grated cheese.
- 4. TOPPING: Chop vidalia onion, add grated cheese, Italian seasoned bread crumbs and mix together. Sprinkle all of this all over the chops, sausage and potato wedges. Sprinkle with a little more olive oil and BAKE 350 for 1 hour until pork chops are done, check that they are done and sausage is done according to your ovens heat. You can loosly cover with alum. foil first 1/2 hr. then uncover the rest of the time. Enjoy...
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love