Zutaten für My Italian Sausages
- Fennel Seed
- Dried Thyme
- Black Pepper
- Kosher Salt
- Garlic Clove
- Pork Shoulder
- Pork Fat
- Dry White Wine
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Zubereitung von My Italian Sausages
- In a mortar and pestle, combine 1 tablespoon fennel seeds, 1 teaspoon dried thyme, 1 teaspoon black pepper, and 1 ½ teaspoons salt. Grind well until fragrant but not powdery.
- Add 2 cloves of minced garlic to the spice mixture.
- In a large bowl, combine the spice mixture, ½ cup dry white wine, 2 lbs ground pork, and 4 ounces pork fat. Gently mix until just combined. Cover and refrigerate for at least 4 hours, or preferably overnight.
- If using a meat grinder, attach the coarsest disc. Pass the chilled meat mixture through the grinder.
- Attach the sausage stuffing attachment. Carefully place the prepared sausage casings onto the attachment. Feed the ground mixture through the grinder again, filling the casings as you go. Twist and tie the sausages into links.
- Alternatively, divide the mixture into smaller batches and pulse in a food processor using the coarse blade. Be careful not to over-process. Combine all batches and gently knead before stuffing into casings.
Nutrition Information (Approximate per serving)
Sodium
109 g
Sugar
2g
Fat
708g
Carbs
2g
