Save Recipe Print
Total:
8 hr 45 min
Prep:
45 min
Inactive:
8 hr
Yield:
about 3 pounds of sausage
Level:
Intermediate

Ingredients

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.

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

Italian Sausage

Recipe courtesy of Alton Brown

Homemade Cannoli

Recipe courtesy of Alex Guarnaschelli

Homemade Marshmallows

Recipe courtesy of Alton Brown

Homemade Gravy

Recipe courtesy of Ina Garten

Homemade Croutons

Recipe courtesy of Gina Neely|Pat Neely

Sausage Gravy

Recipe courtesy of Ree Drummond

Homemade Bacon

Recipe courtesy of Michael Symon

Homemade Pappardelle

Recipe courtesy of Michael Chiarello

Homemade Granola

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Latest Stories