How To Make Italian Fennel Sausage Using Cook's Country Kitchen Recipe
Fennel sausage is a delicious topping for pizza or as a flavor enhancer in pasta sauce or eaten alone at breakfast. This recipe is from Cook’s Country.
The ingredients start with roasted fennel seeds that are ground and added to pork in addition to oregano, chili flakes, salt, pepper, sugar, and grated garlic (use a micro plane.)
1 ½ lbs. Ground pork
1 Tablespoon fennel seeds roasted and ground
1 ½ Teaspoons Salt
1 ½ Teaspoons Sugar
¼ Teaspoons dried Oregano
¼ Teaspoons Red Chili Flakes
¾ Teaspoons Black Pepper
1 garlic clove grated using a micro plane
Place pork in a mixer with a paddle attachment. Add fennel seeds, salt, sugar, pepper, oregano, chili flakes, and grated garlic. Turn the mixer on low and mix for 60 to 90 seconds.
I precook my sausage before placing it on pizza to reduce the fat, but it can be added directly if small pieces are applied to the pizza.
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This Italian Sausage Pasta Is So Easy, You'll Forget About Other Pasta Recipes
Italian Sausage Pasta is so amazing and you need only a few ingredients.
In this Italian sausage pasta bake, you'll love the easy and quick preparation time. This pasta dish is perfect for a quick and easy weeknight meal.
If you're looking for easy and quick pasta recipes, you need to try this Italian sausage pasta bake! This recipe is simple to follow and will have you enjoying a delicious and comforting pasta dish in no time at all. With its quick and easy preparation time, this pasta is perfect for any time of the year!
#italiansausagepasta #italiandinnerrecipes #italiansausge
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Measurements Used
16 oz Mild or Spicy Italian Sausage
2 cup Dry Penne Pasta
1- 14 oz can Diced Tomatoes
2 1/2 cups Freshly Grated Mozzarella
1 Yellow Onion chooped
1 teaspoon Dried Basil
1 teaspoon Dried Oregano
1 to 2 teaspoon Salt
1/2 teaspoon Black Pepper
5 Garlic Cloves chopped
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How to Make Italian Style Turkey Sausage
It's cheaper, has less crap in it and tastes so much better!! Super simple, super easy and fast!
Italian Style Turkey Sausage:
1 lb ground turkey (you can also use pork)
2 tsp fennel seed
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp salt (to taste)
1/8 tsp black pepper
pinch of red pepper flakes (or to taste)
Mix all together and refrigerate at least overnight. Prepare as you would any other sausage. Enjoy!
Hot Italian Sausage Recipe All Natural, NO added Preservatives, full step-by-step process #spicy ,
What's in your Sausage? know what your eating this Natural and no preservative sausage is Delicious and always fun to make.Grill them or cook them on the stove top or in the oven. Sausages are done at 160F
Process: Debone pork shoulder/butt, grind meat I like to use 3/16 grinding plate. When grinding, it's important that the meat is chilled. Add spices use ice cold water when mixing). when you're done mixing the meat it should feel tacky at this point, I fill the stuffer and begin to stuff the casings.( Casings used is natural hog casing 32/35mm). Twist links to size and package and store in freezer. Hope you enjoyed watching.
Ingredients: **updated and modified list**
Pork shoulder
2-3 Garlic cloves or 4g/kg
kosher salt 19g/kg
Brown sugar 3g/kg
Smoked hot paprika 4g/kg
Chili flakes 2g/kg
Cayenne pepper 5g/kg
Black cracked Pepper 4g/kg
fennel seed 2g/kg
Anise seed 2g/kg
ice Water 100g/kg
**Optional Soy Protein Binder 10g/kg
Ingredient for Pasta Sauce:
French Beans
1 Egg Plant
12 Cremini Mushrooms
3 Garlic cloves
1 Onions
3-5 Peppers
3 Thai Peppers (seeds removed) optional
Salt and Pepper to taste
Olive Oil
Equipment used was a meat grinder, 15Lbs vertical sausage stuffer.
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Doing this one thing while making sausages could KILL you, please STOP!
If you are a home sausage maker and you are doing this one thing, please stop. It can potentially kill you. Stay tuned to find out what it is.
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How to make Spicy Italian Sausage -BEST KEPT SECRET!
How I make homemade sausage. **** Recipe below ****
Ingredients
3 pounds well-marbled pork butt, cut into 1 inch pieces then grind
1 tablespoon plus 1 1/2 teaspoons paprika
1 teaspoon cayenne (or to taste)
1 tablespoon salt
1 tablespoon freshly cracked black pepper
1/2 teaspoon ground anise
2 tablespoons freshly chopped Italian parsley leaves
3 tablespoons dry red wine (I used red wine vinager)
1/8 tsp Oregano
2 tablespoons minced garlic
1/8 thyme
1 1/2 teaspoons toasted fennel seeds
2 tsp red pepper seeds
Pork casings, optional
Directions
Grind pork mixture with a medium grind 1/4 or to your preference. Grind all spices together in a small spice grinder if you got it.
Then mix with your pork.Put in refridgerator overnite to give spices time to mix.You can fry a patty up to test spices in the morning
and adjust if you like. Stuff the meat into the casings Twist to makeslinks I prefer 5-6 inch.
Cook sausage in usual manner, making sure the internal temperature of the sausage links reaches at least 145 degrees F.
Uncooked sausage can be stored in the refrigerator up to 3 days or freeze and use within 3 months. I prefer natural pork casings
for this but other types could be used.