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- Sunset International Cooking (1984)
Serves/Makes:4 1/2 lbs.
- 4-1/2 lbs (2 kg). boneless pork butt
- 2-1/4 tsp (10 ml). each fennel seeds and white pepper
- 1-1/2 tsp (7 ml). sage leaves
- 3 or more cloves garlic, minced or pressed
- 2-1/2 tsp (12.5 ml). salt
- 3/4 cup (175 ml) dry white wine
- Separate lean meat from fat, then cut both into 1 inch cubes.
- Measure or weigh; you should have equal parts (2-1/4 lbs (1 kg). each) fat and lean meat.
- Refrigerate until cold - grinding is easiest if the mix is chilled.
- Then put through an electric or hand food chopper fitted with the coarsest blade.
- Or use a food processor; process the mix in 1 lb (.5 kg). batches, whirling just until coarsley ground (only a few seconds); place in a large bowl.
- Add fennel seeds, pepper, sage, garlic, salt and wine to fat and meat.
- Mix well with your hands.
- Cover and refrigerate for at least 2 hours or until next day for best flavor.
- Shape meat mixture into 1/2-inch patties; then stack, placing 2 sheets of wax paper between patties for easy separation.
- Or, if you plan to use your sausage as bulk sausage, just shape it into 1 lb (.5 kg). loaves.
- Wrap airtight and refrigerate for 2 or 3 days; freeze for longer storage.
- Tip: For the juiciest, most flavorable sausage, you'll need equal amounts of lean meat and fat; ask for extra fat to be sure you have enough.
- For Greek Loukanika Sausage; Cut and grind pork butt as directed for Sweet Italian Sausage. Place in a large bowl and add 1 tbsp. each thyme leaves and marjoram leaves; 4 to 6 cloves garlic, minced or pressed; 1-1/2 tsp. each ground allspice and ground coriander; 3/4 tsp. cracked bay leaves; 1-1/2 tbsp. grated orange peel; 2-1/2 to 3-1/2 tsp. salt; and 3/4 c. dry red wine.
Mix, chill, shape, and store as for Sweet Italian Sausage. Makes 4-1/2 pounds.
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