Italiansausagesandbeanswithsagesalsiccieconfagiolialluccelletto Recipes

ITALIAN SAUSAGE - TUSCAN STYLE

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.

ITALIAN SAUSAGE

Steps:

• Toast fennel seed in medium sized, heavy saute pan over medium heat, constantly moving seeds around in pan until they start to turn light brown, about 5 minutes. Set aside to cool. Once cool, grind seeds and combine with salt, pepper, and chopped parsley in medium mixing bowl. Add pork and blend thoroughly. Refrigerate for 1 hour. Using the fine blade of a grinder, grind the pork. After lubricating stuffer or stuffing attachment with shortening, load casing onto attachment, clipping end with a clothespin. Stuff meat into casings, trying to avoid air pockets. After stuffing is finished lay out on counter and tie off end. Pinch and twist to form 4-inch sausages. Wrap in parchment paper and refrigerate for 2 to 3 hours. Store in refrigerator for use within 2 to 3 days or freeze for up to 3 months. If freezing, wrap in aluminum foil. If using immediately, saute over medium heat in a heavy saute pan with 1/4-inch of water. Bring water to boil, put on lid and cook for 10 minutes. Remove lid and continue cooking over medium heat, turning every 2 to 3 minutes until golden brown. Sausage should reach an internal temperature of 150 to 156 degrees F.

HOMEMADE MILD ITALIAN SAUSAGE

Steps:

• Combine the pork butt, garlic, paprika, fennel seeds, salt, pepper, cayenne, anise, parsley, and red wine in a large bowl and toss well to coat. Refrigerate covered overnight or up to 24 hours.
• Pass the mixture through a meat grinder fitted with a medium die. (Alternately, transfer to a food processor in 2 batches and process until finely ground.) To test the seasoning, heat 1 teaspoon oil in a small skillet, and cook about 2 teaspoons of the mixture. Adjust seasonings, to taste.
• Using the sausage attachment on a mixer, stuff the meat into the casings, if being used. Twist and tie off to make 4-inch sausages. Alternately, shape into patties. Cook sausage in usual manner, making sure the internal temperature of the sausage links reaches at least 150 degrees F. Uncooked sausage can be stored in the refrigerator up to 3 days or freeze and use within 3 months.

ITALIAN SAUSAGE RECIPE

Steps:

• Grind the meat through ⅜" (10 mm) plate.
• Add the spices, wine or water, and mix well, until the mixture becomes sticky.
• Stuff into 28 - 36 mm hog casings and tie into 5" (12 cm) links.
• If not cooking immediately, refrigerate, or vacuum seal and freeze for up to 3 months.
• Cook before serving. Best pan-fried, grilled or air-fried.

ITALIAN PASTA AND BEANS (PASTA FAGGIOLI)

Steps:

• Cook pasta as box instructs, in boiling salted water.
• While pasta is cooking, heat oil in a large saucepan over medium heat until hot.
• Add onion, carrot and celery and cook for 15 minutes or until tender, stirring occasionally.
• Add garlic and cook one minute more.
• Add beans, tomatoes, salt, pepper, and water and heat to boiling over high heat.
• Reduce heat to low-med heat and simmer, uncovered for 20 minutes.
• Stir in drained pasta, cheese and parsley and cook until heated through.

ITALIAN BEEF

Steps:

• Put all ingredients in a roasting pan.
• Cover and bake all afternoon at 300 degrees, or until beef shreds easily.
• Can be shredded (using 2 forks) and left sitting in the juice for an hour to absorb the flavors.
• Then served on buns.

OLD FASHIONED SICILIAN SUCCO

Steps:

• In a large pot mix together garlic, tomato sauce, tomato paste, parsley and basil. Bring sauce to a boil and then turn down the heat and simmer.
• In a large bowl mix together the ground beef, ground pork, bread crumbs, parmesan cheese, garlic powder and parsley. Shape into balls the size of a child's fist. In a skillet, fry meatballs in hot olive oil until brown. Add to sauce mixture. Simmer over low heat for four hours.

ITALIAN SAUSAGES AND BEANS WITH SAGE (SALSICCIE CON FAGIOLI ALL'UCCELLETTO)

Steps:

• Place the dried beans in a large saucepan, cover with water, bring to a boil and simmer for about 45 minutes or until the beans are tender, skimming off the scum as needed.
• Drain the beans and reserve the cooking liquid.
• Heat 1/3 cup of the oil in a flameproof casserole or heavy-based saucepan.
• Add the sausages and cook over medium heat until brown on all sides.
• Add the tomatoes, garlic, sage, salt and pepper to taste, and stir well to mix.
• Bring to a boil, then add the beans and a few spoonfuls of the cooking liquid.
• Cover and simmer, stirring frequently, for 15 minutes- the consistency should be quite thick.
• Adjust the seasoning to taste.
• Just before serving, drizzle the remaining 1/3 cup olive oil over the dish and garnish with sage leaves.
• My notes: I substituted Coco Blanc fresh shell beans for the Cannellini; It took only~25 minutes for the beans I used to become tender; I merely chopped and drained the tomatoes; I used Hot Italian sausage; I added red pepper flakes; And I used 4 cloves garlic.