Ingredients
- 3 pounds well-marbled pork butt, cut into 1/2-inch pieces
- 2 tablespoons minced garlic
- 1 tablespoon plus 1 1/2 teaspoons paprika
- 1 1/2 teaspoons toasted fennel seeds
- 1 tablespoon salt
- 1 tablespoon freshly cracked black pepper
- 1 teaspoon cayenne
- 1/2 teaspoon ground anise
- 2 tablespoons freshly chopped Italian parsley leaves
- 3 tablespoons dry red wine
- Pork casings, optional
Directions
Combine the pork butt, garlic, paprika, fennel seeds, salt, pepper, cayenne, anise, parsley, and red wine in a large bowl and toss well to coat. Refrigerate covered overnight or up to 24 hours.
Pass the mixture through a meat grinder fitted with a medium die. (Alternately, transfer to a food processor in 2 batches and process until finely ground.) To test the seasoning, heat 1 teaspoon oil in a small skillet, and cook about 2 teaspoons of the mixture. Adjust seasonings, to taste.
Using the sausage attachment on a mixer, stuff the meat into the casings, if being used. Twist and tie off to make 4-inch sausages. Alternately, shape into patties. Cook sausage in usual manner, making sure the internal temperature of the sausage links reaches at least 150 degrees F. Uncooked sausage can be stored in the refrigerator up to 3 days or freeze and use within 3 months.
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By pjd3
Colorado
on April 26, 2012
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I started with ground pork, used the same seasonings plus some crushed red pepper (we wanted some spice. This is AMAZING! No need to buy Italian sausage anymore. I also shaped them into meatballs to serve with rigatoni. Delicious!!
By bebosbetty_7600696
Florida
on February 19, 2012
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I used this as just a guide line. Only had about 1-1/4 lb of ground pork. Added toasted fennel seeds after I crushed them, and threw in minced garlic , S & P, paprika, cayenne, crushed red pepper flakes, lots of chopped parsley, grated romano, oregano, basil and herb de provence. Added about a quarter cup of white wine, (saved my red to drink and added water to make it more moist. After mixing well, I made several testers until it was just right. Am letting it sit in the fridge till tomorrow then I'll test again and make into patties. All in all I must say it is pretty darn good.
By FoodNetwork Cul...
Chicago, 52
on August 13, 2011
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I am fairly new to sausage making and have tried a few different recipes for the Italian fair. This recipe turned out to be a big hit. Great taste. As always, Emeril is on top of his game.
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