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Italian Sausage [split from SF Bay]

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[Note: This post was split from a discussion on the SF Bay Area board at: http://www.chowhound.com/topics/42196... -- The Chowhound Team]

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I like making my own (sans casings). Get a good quality, fattty pork butt grind and then add seasonings to your taste. For two lbs , here's how I season:
3 tblspoons toasted fennel seed
1 teaspoon crushed red pepper
1 tblspoon lightly browned minced garlic
1 tblspoon lightly browned minced shallot
A couple dashes dry white wine
2 teaspoons salt
Pinch allspice
Pinch dry oregano
1 teaspoon corn starch
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mush it all up and let it marinate for at least 2 hrs. Then, fry some amazing sausage patties

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