HOME > Chowhound > Home Cooking >


Italian Sausage [split from SF Bay]

  • 0

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


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
mush it all up and let it marinate for at least 2 hrs. Then, fry some amazing sausage patties

  1. Click to Upload a photo (10 MB limit)