Ingredients
- Ingredients:
- 5# - Coarse ground pork butt or tenderloin
- 3 tsp. - fennel seed
- 3 tsp. - cumin, ground
- 2 tsp. - white pepper
- 1 1/2 tsp. - sage leaves, ground
- 5 - garlic cloves, pressed or finely diced
- 3 tsp. - salt
- 1 cup - white wine
- Preparation:
- Combine all ingredients, mix well and stuff into hog casings or make patties.
- For pizzas, save in bulk. Pinch bite-sized pieces of raw sausage from the batch and add as the final topping to your pizza before baking.
- Enough for 10 - 8 oz. links or 20 - 4 oz. links.
- hot italian sausage Recipe
- (Same recipe as above, except, with "hot" seasonings added)
- Ingredients:
- 5# - Coarse ground pork butt or tenderloin
- 3 tsp. - fennel seed
- 3 tsp. - cumin, ground
- 2 tsp. - red pepper flakes (seeds)
- 2 tsp. - cayenne pepper
- 1 1/2 tsp. - sage leaves, ground
- 5 - garlic cloves, pressed or finely diced
- 3 tsp. - salt
- 1 cup - white wine
- Preparation:
- Combine all ingredients, mix well and stuff into hog casings or make patties.
- For pizzas, save in bulk. Pinch bite-sized pieces of raw sausage from the batch and add as the final topping to your pizza before baking.
- Enough for 10 - 8 oz. links or 20 - 4 oz. links.
- Sweet italian sausage Recipe (Small Portion)
- Ingredients:
- 1# - Coarse ground pork butt or tenderloin
- 1/2 tbsp. - coarse salt
- 1/4 tbsp. - ground black pepper
- 1/4 tbsp. - fennel seeds or anise seeds
- 1/2 tbsp. - Chopped parsley
- Preparation:
- Combine all ingredients, mix well and stuff into hog casings or make patties.
- For pizzas, save in bulk. Pinch bite-sized pieces of raw sausage from the batch and add as the final topping to your pizza before baking.
- Enough for 2 - 8 oz. links or 4 - 4 oz. links.
- Quick beef sausage Recipe
- Ingredients:
- 1# - lean ground beef, chuck or round cut
- 1/4 tsp. - baking soda
- 1/4 cup - beef stock
- 2 - garlic cloves, minced
- 1/4 tsp. - thyme
- 1/8 tsp. - allspice, ground
- 1/8 tsp. - cloves (spice), ground
- Preparation:
- Combine baking soda and stock in a bowl until dissolved.
- Add remaining ingredients and salt and pepper to taste. Knead with your hands until well blended.
- With hands rinsed in cold water, form mixture into 8 compact sausages about 3 inch long and 1-1/2 inch thick.
- If desired, cover and refrigerate until ready to serve, up to 24 hours.
- Grill or broil sausages 4 inches from heat source about 5 minutes, or longer if desired.
- For pizzas, save in bulk. Pinch bite-sized pieces of raw sausage from the batch and add as the final topping to your pizza before baking.
- Enough for 8 - 2 oz. links
Description
Here Are Several Recipes For Italian Susage-basic, Sweet, Hot, Beef. Take A Look At The Ingredients And Try It Some Day. Fresh Homade Is Best.
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