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Old 09-11-2005, 06:50 PM   #1
Assistant Cook
Join Date: Sep 2005
Posts: 11
Italian Hot Sausage

Here is my take on Italian Sausage. I have tried to recreate what I had growing up in Denver and now I think I actually like this one better.

5 lbs of ground pork preferably shoulder
1 Tbl salt
1 1/2 Tbl fennel seed cracked
1/2 tbl anise seed cracked
1 tsp anise extract
1 Tbl crushed red pepper
1 Tbl powdered cayenne
1/4 cup good red wine

Mix all together and refridgerate overnight. Stuff into casings or form patties. Fry in olive oil and enjoy.

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Old 09-11-2005, 08:12 PM   #2
Head Chef
Join Date: Sep 2004
Location: USA,Minnesota
Posts: 1,285
I like making my own sauagae so will try your recipe. I will use venison also with the pork.Thanks.
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Old 09-11-2005, 08:58 PM   #3
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Join Date: Sep 2005
Posts: 11
When you use venison make sure you add a little fat along with the pork. I have made it with elk and had pretty good sucess. Ask for suet at the butcher shop. 1/2 pound per 5 pounds should be more than adequate.
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