Hot Italian Sausages

Recipe Ingredients

2 1/2 teaspoons	12ml	Coarse - (kosher) salt
1/2 tablespoon	7.5ml	Whole black peppercorns
2 teaspoons	10ml	Crushed red pepper
1 tablespoon	15ml	Paprika
1/2 tablespoon	7.5ml	Thyme
1 tablespoon	15ml	Fennel seeds
1/2 tablespoon	7.5ml	Finely minced garlic
1 3/4 lbs	794g / 28oz	Pork, trimmed, lean, 1" cubes - chilled
1/2 lb	227g / 8oz	Fresh pork fat, (chilled), 1/2" diced - chilled

Recipe Instructions

Combine dry spices in spice mill or mortar and grind to coarse texture. Mix with garlic in small bowl. Mix meat, fat and spices together in bowl. Stuff into casings using sausage stuffer or horn attached to grinder. Tie off into 5" links and hang in cool place to dry. Or, just refrigerate. Cook in your usual manner.

Yield: about 2 lbs.

Posted to the BBQ List by "Cindi" <[email protected]> on Sep 20, 1998.

Source:
Chris Schlesinger, Thrill of the Grill, ISBN

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