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Name: Italian Sausage
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 3
Cuisine: Italian
Ingredients: 3 pounds Well-marbled pork (butt and belly - 70/30); 1 1/2 tablespoons Red wine vinegar; 1 tablespoons Garlic minced; 1 1/2 tablespoons Paprika; 1 teaspoons Fennel Seeds Toasted and ground; 1 tablespoon Kosher Salt; 1 tablespoon Black pepper Fresh cracked; 2 tablespoons Italian parsley Fresh chopped; 1/4 teaspoon Brown sugar; 1/4 teaspoon Dried oregano

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INGREDIENTS

3 pounds Well-marbled pork (butt and belly - 70/30)
1 1/2 tablespoons Red wine vinegar
1 tablespoons Garlic ; minced
1 1/2 tablespoons Paprika
1 teaspoons Fennel Seeds ; Toasted and ground
1 tablespoon Kosher Salt
1 tablespoon Black pepper ; Fresh cracked
2 tablespoons Italian parsley ; Fresh chopped
1/4 teaspoon Brown sugar
1/4 teaspoon Dried oregano

INSTRUCTIONS

Cut the pork butt and pork belly into 1/4 inch pieces.

Return pork to the refrigerator for at least 4 hours

Grind the belly and butt seperately using the coarse grinder.

Return each to seperate containers and refrigerate at least 4 hours.

Grind again using fine grinder but this time combine the belly and but drunting grinding.

Combine the garlic, paprika, fennel seeds, salt, pepper, and, parsley, in the food processor and combine.

Stir the spice mixture into the pork.

Add the red wine and mix thoroughly.

To test the seasoning, heat 1 teaspoon oil in a small skillet, and cook about 2 teaspoons of the mixture. Adjust seasonings, to taste.

Seperate into 4oz packages for freezing.

NOTES

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Italian Sausage

3 pounds Well-marbled pork (butt and belly - 70/30)
1 1/2 tablespoons Red wine vinegar
1 tablespoons Garlic minced
1 1/2 tablespoons Paprika
1 teaspoons Fennel Seeds Toasted and ground
1 tablespoon Kosher Salt
1 tablespoon Black pepper Fresh cracked
2 tablespoons Italian parsley Fresh chopped
1/4 teaspoon Brown sugar
1/4 teaspoon Dried oregano

Cut the pork butt and pork belly into 1/4 inch pieces.
Return pork to the refrigerator for at least 4 hours

Grind the belly and butt seperately using the coarse grinder.  
Return each to seperate containers and refrigerate at least 4 hours.

Grind again using fine grinder but this time combine the belly and but drunting grinding.

Combine the  garlic, paprika, fennel seeds, salt, pepper, and, parsley, in the food processor and combine.
Stir the spice mixture into the pork.
Add the red wine and mix thoroughly.

To test the seasoning, heat 1 teaspoon oil in a small skillet, and cook about 2 teaspoons of the mixture. Adjust seasonings, to taste.

Seperate into 4oz packages for freezing.

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Larryvance

Nutrition

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Serving Size: 1 Serving (473g)
Recipe Makes: 3 Servings

Calories: 26
Calories from Fat: 5 (19%)

Amt Per Serving		% DV

	Total Fat 0.6g	1 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.3g
Cholesterol 0mg		0 %
Sodium 1213.4mg		42 %
Potassium 125.1mg		3 %
Total Carbohydrate 4.4g		1 %
	Dietary Fiber 1.7g	7 %
	Sugars, other 2.7g
Protein 0.9g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 26

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