This is a recipe for Sicilian (Italian) sausage that is a family recipe from my grandfather Frank Sidoti who came from Sicily. It is a very simple recipe and one that makes a very flavorable and delicious sausage. Some individuals, mostly non Italian, will add such things as paprika, parsley, oregano, basil, anise, even parmesan cheese or some other additional spices. My advice to you is don"t! There are those that also feel that they must grind the meat three or four times or more. Such grinding will also destroy the flavor of this sausage. Just remember-coarse is the only way to grind the meat and as to the recipe- SIMPLE IS BETTER! If you have a Kitchen Aide mixer; you can go on the internet and buy a meat grinder attachment for about $37 and a stuffer for about $9.
INGREDIENTS:
FOR 10 POUNDS OF SAUSAGE:
10 lbs pork butt or pork shoulder
3 lbs pork fat
4 tbls fennel seed
(don't use anise!)
4 tsp salt
4 tsp ground pepper
For hot sausage only (2 tsp red pepper flakes)
about 20 ft of pork casing (ask your butcher)
DIRECTIONS:
1.cut pork butt and pork fat into smalll pieces and
grind the meat coarse (only once)
2. mix all other ingredients with meat
using a pot or large bowl
3. put the pork mixture in the refridgerator
over night to combine flavors
4. make a patty of meat and fry and taste
5. using a stuffing tube (put some olive oil on tube) shove the casing on
stuffer next without tearing
6. hold the casing and stuff until all the meat is used (one person could
put meat into the top of the machine while the other person holds the
stuffed casing into either links or as a long link
7. sausage can be frozen in 2 or 3 lb amounts
INGREDIENTS:
FOR 10 POUNDS OF SAUSAGE:
10 lbs pork butt or pork shoulder
3 lbs pork fat
4 tbls fennel seed
(don't use anise!)
4 tsp salt
4 tsp ground pepper
For hot sausage only (2 tsp red pepper flakes)
about 20 ft of pork casing (ask your butcher)
DIRECTIONS:
1.cut pork butt and pork fat into smalll pieces and
grind the meat coarse (only once)
2. mix all other ingredients with meat
using a pot or large bowl
3. put the pork mixture in the refridgerator
over night to combine flavors
4. make a patty of meat and fry and taste
5. using a stuffing tube (put some olive oil on tube) shove the casing on
stuffer next without tearing
6. hold the casing and stuff until all the meat is used (one person could
put meat into the top of the machine while the other person holds the
stuffed casing into either links or as a long link
7. sausage can be frozen in 2 or 3 lb amounts
