Augie Oliver's Italian Sausage |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 20 |
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To stuff the casings, you will need a meat grinder with a sausage horn attachment. If you don't have such a device, use the mixture to make fried patties by shaping 1/4 cup of filling into a 1/2 inch thick patty and frying in hot oil until golden brown on both sides. Ingredients:
10 lbs boneless pork butt |
4 ounces salt |
2 ounces fennel seeds |
2 ounces red peppers, crushed |
casing |
Directions:
1. To prepare casings: Let casings soak in cool water about five minutes to remove salt on outer surface (no longer, or they will become too tender to stuff) and flush salt from the inside by placing one end on faucet nozzle and turn on cold tap water (if you see holes or water leaking, cut and discard).
2. Remove casing from faucet and gently squeeze out water; cover rinsed casings and refrigerate until ready to use.
3. First grind meat coarsely, incorporate seasonings evenly, and re-grind.
4. Fill the casings using the sausage horn attachment and make links by twisting the sausage where you wish the links to be. Four inches is a good size for a regular serving, smaller links may be made for appetizer servings.
5. To cook, place the sausage in large saucepan or dutch oven in a single layer; add a little water or broth, cover and heat.
6. to a low simmer.
7. Maintain a low simmer (sausages may burst if cooked at too high a heat) until the sausage is heated through and cooked thoroughly, approximately 15 minutes.
8. Drain and let rest for about 15 minutes before slicing; serve while still warm.
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