Italian Sausage

By á-5765

Courtesy of Alton Brown

Ingredients

• Italian Sausage
• Alton Brown
• 1 1/2 t fennel seed
• 2 t kosher salt
• 1 1/2 t black pepper
• 1 T chopped parsley leaves
• 2 pounds pork butt (2 1/2 pounds with bone), diced into 1/4-inch pieces
• 5 feet of 1.5-inch collagen casings (do not allow to get wet at any time) or use wet hog casings
• shortening, to lubricate nozzle of stuffer
• special equipment: meat grinder with stuffing attachment or manual stuffer

Details

Servings 10
Cooking time 60mins

Preparation

Step 1

Toast fennel seed in medium sized, heavy sauté pan over medium heat, constantly moving seeds around in pan until they start to turn light brown, about 5 minutes. Set aside to cool.

Once cool, grind seeds and combine with salt, pepper, and chopped parsley in medium mixing bowl. Add pork and blend thoroughly. Refrigerate for 1 hour.

Using the fine blade of a grinder, grind the pork. After lubricating the stuffer or stuffing attachment with shortening, load casing onto attachment, tying off the end with string.

Stuff meat into casings, using a needle to puncture any air pockets. After stuffing is finished lay out on counter and tie off end. Pinch and twist to form 4-inch sausages.

Refrigerate on a tray for 3-4 days, turning daily to let them dry and cure. Store in refrigerator for use within 2 to 3 days or freeze for up to 3 months.

If freezing, wrap in aluminum foil. If using immediately, sauté over medium heat in a heavy sauté pan with 1/4-inch of water. Bring water to boil, put on lid and cook for 10 minutes. Remove lid and continue cooking over medium heat, turning every 2 to 3 minutes until golden brown. Sausage should reach an internal temperature of 150 to 156 degrees