Ingredients10 h servings 154 cals
- 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.
Per Serving: 154 calories; 10.8 g fat; 1.2 g carbohydrates; 11.8 g protein; 45 mg cholesterol; 294 mg sodium. Full nutrition
ReviewsRead all reviews 8
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 ...