HOT ITALIAN SAUSAGE

Hot Italian Sausage image

Provided by Chef Jeff Garland

Categories Pork

Time 40m

Yield 20 1/4 lb links, 20 serving(s)

Number Of Ingredients 10

5 lbs pork
1 cup cold red wine
1 cup chopped fresh parsley
5 teaspoons salt
1 tablespoon garlic powder or-4 to 5 garlic clove, minced
1 tablespoon fresh ground pepper
3 teaspoons cayenne
5 tablespoons fennel seeds
2 teaspoons dried chili pepper flakes
5 tablespoons paprika

Steps:

Cube Pork make sure you have a ratio of about 3 to one meat to fat . I use pork butt and works fine.
Run through meat grinder using a medium coarse blade. Once.
Mix in remaining ingredients and run through again.
Stuff in to pork casings and freeze. Cook as a raw sausage.
Or wrap in plastic wrap in medium sized links (about 1 inch diameter and about 6 inches long) wrap tightly and tie off ends and poach in almost boiling water at first, then increase to slow boil for ten minutes. Remove and unwrap. Put in freezer bags squeezing out air. Freeze. To cook:thaw, reheat in skillet with a little butter until browned.

Nutrition Facts : Calories 263.9, Fat 11.5, SaturatedFat 3.9, Cholesterol 97.5, Sodium 652.6, Carbohydrate 2.8, Fiber 1.5, Sugar 0.3, Protein 33.9