Friday, September 29, 2006

More cheerfully

Here's the nice new Italian sausage recipe I've worked up. It's heavy on the fennel, just the way we like it.


2 1/2 lb. pork meat and fat
3 cloves garlic, minced
1/4 c. white wine
3 Tbs. finely grated Parmesan cheese
3 Tbs. fennel seed, lightly crushed
1 tsp. (or a little more, to taste) red pepper flakes
1 tsp. freshly ground black pepper
1 tsp. salt

Grind the meat and fat coarsely, then add the remaining ingredients and work them through with your hands. Don't reduce it to mush, but do distribute the ingredients evenly.
Fry up a test patty. Taste and adjust seasonings. Fry up another test patty. Taste. Repeat as necessary.
Stuff into casings or freeze in bulk.