LEAN ITALIAN SAUSAGE
Grinding the very lean pork tenderloin by itself would make the sausage crumbly and unpleasant, which is why I blend it with bacon ends and pieces. This give the sausage plenty of moisture, while also imparting a smoky flavor. The sausage is still very lean, as evidenced by the fact that there's barely any grease in the pan after cooking.
Provided by Late Night Gourmet
Categories Pork
Time 8h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cook fennel seeds on a medium pan until slightly browned, about 2 minutes.
- Combine the pork, bacon, garlic, paprika, fennel seeds, red pepper seeds, salt, pepper, parsley, and red wine in a large bowl and toss well to coat. Refrigerate covered overnight or up to 24 hours.
- Pass the mixture through a meat grinder fitted with a medium die. To test the seasoning, cook about 2 teaspoons of the mixture. Adjust seasonings, to taste.
- Form sausage into patties, or fill sausage casings to make sausage links.
Nutrition Facts : Calories 109.5, Fat 5.3, SaturatedFat 1.8, Cholesterol 41.7, Sodium 380.4, Carbohydrate 1.4, Fiber 0.3, Sugar 0.1, Protein 12.8
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