Italian sausage like mama used to make (I’m just not sure
who’s momma)
This recipe is for 1 lb of pork/fat. The fat to pork ratio should be
about 1:4 to 1:3 ( 1/5 to 1/4
fat)
Cold is the word of the day when making sausage. You want to keep the
pork and fat cold through the entire process. If needed allow the pork
to stand in the refrigerator for a half an hour between grinding and
mixing in the ingredients.
Until you find the exact taste you like, start light on the salt and
spices and work them up. Remember, the rest time in the refrigerator
will make the flavors stronger.
Ingredients
| 1 | lb | Pork & Fat |
| 1/2 | tsp | Salt, Maybe more. The exact amount is a personal preference |
| 2 | Tbs | Oregano |
| 2 | tsp | Crushed or ground Fennel |
| 1 | tsp | Crushed red pepper with seeds |
| 3 | cloves | Garlic chopped(medium to large) |
Steps
Using a pork grinder grind the pork, fat and garlic. Pass though the grinder twice.
In a bowl, blend in the spices and salt.
Let stand covered in the refrigerator overnight to allow the flavors to blend.
Use it or freeze it as desired.