Jeff_in _Idaho
Assistant Cook
- Joined
- Sep 11, 2005
- Messages
- 11
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.
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.