Italian Sausage

posted by SueA 12-27-100 10:26 AM

Italian Sausage

2 lbs. coarse-ground lean pork
1 tablespoon coarse-ground fennel*
2 bay leaves, crushed
1 tablespoon dried parsley
3 cloves garlic, crushed
1/8 teaspoon hot dried red pepper flakes
2 teaspoons salt or to taste
1/2 teaspoon fresh-ground black pepper
4 tablespoons water

Mix together all the ingredients, and let rest in refrigerator for 1 hour. Then mix again. Stuff into casings, or use as is. Makes 2 pounds of sausage.

*Buy whole fennel seed, and pound it up in a mortar and pestle or small electric coffee grinder.

If you don't have casings just make it into patties and cook it.

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line