Mild Italian Sausage
|Boneless pork butt||4 1⁄2 Pound|
|Garlic||5 Clove (25 gm)|
|Fennel seeds||2 1⁄4 Teaspoon|
|White pepper||2 1⁄4 Teaspoon|
|Sage leaves||1 1⁄2 Teaspoon|
|Salt||3 1⁄2 Teaspoon|
|Dry white wine||3⁄4 Cup (12 tbs)|
|Sausage casings||6 (5 to 6 yards, optional)|
Separate lean meat from fat, then cut both into cubes.
Measure or weigh; you should have equal parts (2 1/4 lbs.each) fat and meat.
Insert metal blade.
Mince garlic; transfer to a large mixing bowl.
Place fat and meat in work bowl, a fourth at a time (or half at a time in a large-capacity processor); process, using on-off pulses, until coarsely ground.
Transfer to mixing bowl with fennel seeds, pepper, sage, salt, and wine.
Mix well with your hands.
Cover and refrigerate for at least 2 hours or until next day.
Shape into patties or links.
Sausages have best flavor if allowed to mellow at least overnight before cooking.
Wrap airtight and refrigerate for up to 3 days; freeze for longer storage.
To cook patties, follow directions on facing.
To cook links, pour 1/8 inch water into a frying pan; add as many links as desired (don't crowd in pan).
Bring to a boil; then cover, reduce heat to low, and simmer for 8 minutes.
Add butter to pan; cook sausages, turning, until well browned.