Italian Sausage Sicilian Style Recipes

ITALIAN SAUSAGE, SICILIAN STYLE

Italian Sausage, Sicilian Style image

To stuff the casings, you will need a meat grinder with a sausage horn attachment. If you don't have such a device, use the mixture to make fried patties by shaping 1/4 cup of filling into a 1/2 inch thick patty and frying in hot oil until golden brown on both sides.

Provided by Amanda2

Categories Pork

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs lean pork butt, coarse ground
1/4 lb pork fat, coarse ground
1 tablespoon fennel seed, Coarsely Ground
2 bay leaves, crushed
1 1/2 tablespoons dried parsley
3 garlic cloves, crushed
1/8 teaspoon hot pepper flakes
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 tablespoons dry white wine

Steps:

To prepare casings: Let casings soak in cool water about five minutes to remove salt on outer surface (no longer, or they will become too tender to stuff) and flush salt from the inside by placing one end on faucet nozzle and turn on cold tap water (if you see holes or water leaking, cut and discard).
Remove casing from faucet and gently squeeze out water; cover rinsed casings and refrigerate until ready to use.
Mix all the ingredients and let stand for 1 hour.
Mix again and then stuff into casings.
Column: 'Sausages like Mama used to make' Frugal Gourmet News column.

Nutrition Facts : Calories 2120.3, Fat 229.8, SaturatedFat 87.2, Cholesterol 160.3, Sodium 611, Carbohydrate 2.2, Fiber 0.8, Sugar 0.2, Protein 7.1

SICILIAN ITALIAN SAUSAGE RECIPE

SICILIAN ITALIAN SAUSAGE Recipe image

Provided by Beefman-2

Number Of Ingredients 8

Ingredients

10 LBS PORK
1 TBSP SALT
1 TBSP BLACK PEPPER
3 TBSP FENNEL SEED
1 TBSP RED PEPPER FLAKES
2 TBSP POWDERED DEXTROSE
2 CUP CHABLIS WINE
1 CUP ROMANO CHEESE

Steps:

GRIND MEAT THROUGH ¼ OR 3/8 PLATE, MIX SEASONINGS WELL THEN MIX INTO MEAT, STUFF INTO CASINGS, COOK AT 185 - 190 TO AN I.T OF 155, AFTER COOK ICE BATH TO STOP COOKING PROCESS

ITALIAN SAUSAGE - TUSCAN STYLE

Italian Sausage - Tuscan Style image

This sausage is typical of the homemade sausages found in the northern area of Italy, especially in Tuscany near the city of Lucca. They may be used in any recipe calling for Italian sausage. They are versatile in that they can be grilled, fried or boiled.

Provided by Len Poli

Categories World Cuisine Recipes European Italian

Time 2h

Yield 20

Number Of Ingredients 11

Ingredients

4 pounds coarse ground pork shoulder
1 pound coarse ground pork back fat
2 tablespoons salt
2 tablespoons white sugar
1 ½ teaspoons coarsely ground black pepper
1 teaspoon garlic powder
¾ teaspoon ground mace
½ teaspoon ground coriander
¼ teaspoon ground cayenne pepper
½ cup ice water
80 inches sausage casing, 1 1/2 inches wide

Steps:

Using a spice grinder or food processor, pulverize the salt, black pepper and sugar. In a large bowl, mix together the pork shoulder, back fat, garlic powder, mace, coriander, cayenne and ice water. Mix in the salt, pepper and sugar. Use latex gloves when mixing to avoid contamination of the meat, and keep the mixture cold.
Stuff the sausage mixture into the casings and twist off in 3 inch lengths. If you do not have a stuffer, the sausage can be formed into patties or rolled into logs. Refrigerate and use up in one week or freeze for up to 6 weeks.

Nutrition Facts : Calories 371.8 calories, Carbohydrate 1.5 g, Cholesterol 71 mg, Fat 31.9 g, Fiber 0.1 g, Protein 18.4 g, SaturatedFat 11.4 g, Sodium 746.8 mg, Sugar 1.3 g

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