Italian Sausage
Recipe Ingredients:
| 5 | lbs | ground pork (pork shoulder butt, cut into chunks & put in grinder) |
| 1/4 | lbs | IMPORTED provolone cheese |
| 3 | Tbsp | FRESH Italian parsley, chopped |
| 2 | Tbsp | ground fennel |
| 2 | tsp | salt |
| 2 | tsp | black pepper |
| hog casing |
Recipe Instructions:
| 1. | Allow 1 pound of pork per person. This allows for 2 hoagies per person (2 links per). Grind pork in meat grinder starting with large hole disc and ending with the small hole disc. Use speed #4 for KitchenAid attachment. Do not cut away fat! |
| 2. | Place ground pork into large bowl. Slice Provolone cheese into 1/8 inch slices and dice into tiny cubes, add to pork. Chop fresh parsley very fine and add to pork. Place fennel seeds into small blender jar and grind to a powder, add to pork. Add salt, black pepper and mix thoroughly in bowl using your hands. |
| 3. | Use a hand meat grinder with no cutting blade or disc. Attach sausage funnel to grinder. If casing has been stored in salt, wash all salt from casing inside and out. Note: connect to faucet to wash inside of casing. Attach casing to funnel and fill casing with pork. |
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