Source:

Sunset International Cooking (1984)

Serves/Makes:4 1/2 lbs.

Ingredients

• 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

Preparation

• 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.

Comments

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.