I mostly use this when I have a recipe that tells me to take the sausage out of the casing. I also use it if I want sausage patties. I have never tried stuffing it into a casing. I have never tried to stuff anything into a casing. We really like this sausage mix.
Italian Sausage, Mild
Ingredients:
500 g ground pork, preferably 20-25% fat
1 tsp salt
1/2 Tblsp whole fennel
1 Tblsp sweet paprika
1/2 tsp freshly ground black pepper
This makes a good Italian sausage, for a better Italian sausage, add:
1 tsp dry oregano
1 tsp garlic powder
1/2 tsp dry, ground rosemary
Steps:
N.B.: If doubling the recipe, do not double the amount of salt. After frying the test sample, decide if it needs more salt.
Italian Sausage, Mild
Ingredients:
500 g ground pork, preferably 20-25% fat
1 tsp salt
1/2 Tblsp whole fennel
1 Tblsp sweet paprika
1/2 tsp freshly ground black pepper
This makes a good Italian sausage, for a better Italian sausage, add:
1 tsp dry oregano
1 tsp garlic powder
1/2 tsp dry, ground rosemary
Steps:
- Grind the fennel with the salt in a mortar and pestle.
- Stir in the paprika and black pepper.
- Mix the spices into the pork, very well.
- Fry a small amount of the pork mixture and taste it. Adjust seasonings if necessary.
- Put it in the fridge for at least 12 hours to develop the flavours.
- Shape into patties or stuff into casings.
N.B.: If doubling the recipe, do not double the amount of salt. After frying the test sample, decide if it needs more salt.
