Johnny C'S Sausage (Salsiccia)
- 1/4 c salt
- 2 tbsp black pepper
- 2 tbsp red pepper flakes
- 1/2 c fennel seeds
- 1 tbsp granulated garlic
- 4 lbs ground pork (trimmed pork butt)
- 1 lb ground beef (lean sirloin)
- 10 feet pork casings
- 2 tbsp vegetable oil
- PREPARE MEAT
- 1) In a bowl, mix all spices together. Then add to meat and cover and refrigerate for at least 24 hours.
- 2) To prepare pork casing, pull out 2-3ft and wash under lukewarm water.Fit end to faucet and allow water to run through inside.
- 3) Allow casing to soak in cold water for 10 min, then squeeze out water.
- STUFFING CASINGS
- 1) Use a large pastry bag and a large plain tube with at least 1-in opening. Fill bag about 2/3 full with meat mixture and gather the casing by bunching it up against the tapered end of the piping bag.
- 2) Squeeze the meat into the casing and every six inches, twist sausage to form links. When finished, tie up the ends and cut off any excess casing.
- SAUSAGE
- 1) Prick each link a few times w/ fork.
- 2) Place in a large saute pan, our in enough water to come about 1/4 way up the sides of links. Bring to boil over medium-high heat, cover, reduce flame to low and steam for 10 minutes.
- 3) Once water is evaporated, add oil and cook sausage on each side for about 3 minutes till brown.
- Serve with Peperonata and Polenta.
salt, black pepper, red pepper, fennel seeds, garlic, ground pork, ground beef, casings, vegetable oil
Taken from www.epicurious.com/recipes/member/views/johnny-cs-sausage-salsiccia-50157013 (may not work)