Italian Sausage recipe
A couple of years back a guy named George posted a comment that included a recipe for sausage. Well I finally got around to trying it out. Here's his recipe:
George’s Italian Sausage
9 lb pork, boneless, shoulder or butt
3 Tbsp garlic powder
4 Tbsp fennel seed, partially ground in mortar
2 Tbsp red pepper
4 tsp salt
2 tsp pepper, black, freshly ground
2 Tbsp parsley, chopped
¼ cup white wine
Nine pounds is a lot of sausage, make sure you invite a few people over to eat it. The only change I made from the above recipe was in the quantity of salt. I'm not a big salter but I like about a teaspoon (7 g) of flake salt per pound of meat. Also I never been able to put too much parsley in a recipe.
So as America's biggest sausage holiday is upon us let's take time to reflect on what makes this country great: Sausage, made by hand and shared with others.
Thanks for the recipe, George.