Augie Oliver S Italian Sausage Recipe

Ingredients for Augie Oliver S Italian Sausage

• Boneless Pork Butt
• Salt
• Fennel Seeds
• Red Peppers
• Casing

How to Make Augie Oliver S Italian Sausage

1. Prepare the casings: Soak casings in cool water for 5 minutes to remove excess salt. Flush the inside by placing one end under a cold water faucet.
2. Remove casings from the faucet and gently squeeze out excess water.
3. Cover the rinsed casings and refrigerate until ready to use.
4. Coarsely grind the meat. Thoroughly mix in the seasonings. Re-grind the mixture for a smoother texture.
5. If using a sausage stuffer with a horn attachment, fill the casings, twisting to create links approximately 4 inches long (or smaller for appetizers).
6. **Alternative (Patty Method):** Shape 1/4 cup of the sausage mixture into 1/2-inch thick patties.
7. **Cooking the Sausage (Links):** Place sausage links in a large saucepan or Dutch oven in a single layer. Add 1/2 cup of water or broth, cover, and bring to a low simmer.
8. **Cooking the Sausage (Links):** Simmer gently for 15 minutes, or until the sausage is heated through and cooked thoroughly.
9. **Cooking the Sausage (Patties):** Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add patties and cook for 3-4 minutes per side, or until golden brown and cooked through.
10. (Links) Drain the cooked sausage and let it rest for 15 minutes before slicing.
11. Serve the sausage warm. Enjoy!