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Nenni's Italian Pork Sausage

Paul Nenni

"This is an old family recipe passed down from my grandmother to my father in the 1950's. It has been made countless times by my family. Portion into quart-sized freezer bags and store in the freezer. Fry in skillet as needed."
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10 h servings 154 cals
Original recipe yields 36 servings (9 pounds)

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  1. Combine the pork cubes with the garlic powder, fennel seed, red pepper flakes, salt, black pepper, and parsley; grind through a coarse plate. Mix in the white wine and grind again. Stuff into the rinsed hog casings, twisting into 4-inch lengths. Cover and refrigerate overnight to allow the seasonings to infuse into the meat before cooking or freezing.

Nutrition Facts

Per Serving: 154 calories; 10.8 g fat; 1.2 g carbohydrates; 11.8 g protein; 45 mg cholesterol; 294 mg sodium. Full nutrition

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An excellent moderately hot sausage! In our family, we make sweet sausage (Salsiccia dolce), which is quite similar -- instead of red pepper flakes, we add dried basil (though it has to be VERY...

We fine grind the pork. Then mix together "all" the ingredients in a large tub by hand. You can use dry red wine, too. Also, you can put 1 lb of unstuffed sausage into the quart freezer bags to ...

I've just recently started making my own sausage & was looking for another recipe to try. I am going to stick with the same instructions as my last recipe, but use these ingredients with all fre...

H MY!! Talk about home made! This is it Thank you ! This is a fantastic down home recipe.

I used an organic ground pork rather then grinding my own and cut the recipe down to only 1 pound of it. Was fresh out of hog casings so I flattened it into nickel-sized pieces to top pizza. Wou...

I needed a small amount of Italian sausage for another recipe and thought I would try this since it had so few ingredients and I had some ground pork. I had to scale this way down for 1/2 lb of ...

We loved it and had just the right amount of spice.

I tried this with turkey too and again it was perfect. This thanksgiving I will be buying extra turkeys just for this sausage