We’re out of sausage again!

by Michelle on July 2, 2008

The other day I was making pasta and discovered that I had no more Italian sausage in my freezer. No problem…I’ll just make some!

I’ve been making my own sausage for over a year now and I thoroughly enjoy it. And it’s so easy and no special equipment is needed. All you need is a recipe, food processor, large mixing bowl, pork butt or shoulder, spices and herbs and you’re good to go!

Italian Sweet Fennel Sausage
Recipe adapted from “Complete Sausage Book” by Bruce Aidell

3 lbs. pork butt
3/4 lb pork fat back **See Note
1/2 cup dry red wine
4 garlic cloves minced
2 T fennel seeds
1 T freshly ground black pepper
4 tsp kosher salt
1 tsp dried oregano
1/8 tsp ground allspice

My additions:
1/4 c. dried basil or 1 c. fresh basil, finely minced

Cut pork and fat back into 1″ cubes.

Place about 2 c. of pork cubes at a time in your food processor.

Pulse the food processor 3-4 times until the meat is roughly ground. Make sure you do not over process into mush!

In a large mixing bowl add ground pork, fat back, wine and all herbs and spices and mix thoroughly with your hands. I wear surgical gloves when using my hands to mix this recipe, it saves me time and frankly I don’t like to put my hands into raw meat!

Shape into patties and place on a parchment lined cookie sheet or sheet pan and lightly freeze.

Then pack patties into freezer bags. If you make several different kinds of sausage make sure that you label your freezer bags. I usually pack 2, 3 and 4 patties per bag, this way the portions are according to how I use them; 2 patties are for breakfast, 3 and 4 patties are usually for a pasta dish of some sort.

Note: Fat Back is not easy to find but I’m lucky and my market generally stocks it. But if you can’t find it you can substitute some bacon or just skip it. With out the fat back your sausage will be leaner but not as tasty.

All Rights Reserved 2008 © Big Black Dog

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