Italian Sausage (Alton Brown) |
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Prep Time: 50 Minutes Cook Time: 15 Minutes |
Ready In: 65 Minutes Servings: 2 |
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Ingredients:
1 1/2 teaspoons fennel seed |
2 teaspoons kosher salt |
1 1/2 teaspoons black pepper |
1 tablespoon chopped parsley leaves |
2 pounds pork butt (2 1/2 pounds with bone), diced into 1/4-inch pieces |
5 feet of 36 millimeter collagen casings (do not allow to get wet at any time) |
shortening, to lubricate nozzle of stuffer |
special equipment: meat grinder with stuffing attachment or manual stuffer |
Directions:
1. Toast fennel seed in medium sized, heavy saute pan over medium heat, constantly moving seeds around in pan until they start to turn light brown, about 5 minutes. Set aside to cool. Once cool, grind seeds and combine with salt, pepper, and chopped parsley in medium mixing bowl. Add pork and blend thoroughly. Refrigerate for 1 hour.
2. Using the fine blade of a grinder, grind the pork. After lubricating stuffer or stuffing attachment with shortening, load casing onto attachment, clipping end with a clothespin. Stuff meat into casings, trying to avoid air pockets. After stuffing is finished lay out on counter and tie off end. Pinch and twist to form 4-inch sausages. Wrap in parchment paper and refrigerate for 2 to 3 hours. Store in refrigerator for use within 2 to 3 days or freeze for up to 3 months. If freezing, wrap in aluminum foil. If using immediately, saute over medium heat in a heavy saute pan with 1/4-inch of water. Bring water to boil, put on lid and cook for 10 minutes. Remove lid and continue cooking over medium heat, turning every 2 to 3 minutes until golden brown. Sausage should reach an internal temperature of 150 to 156 degrees F.
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