Clubfoody’s Hot Italian Sausage

READY IN: 18minsYIELD: 3 lbs.

INGREDIENTS

  • 2tablespoonsfennel seeds, lightly toasted and ground
  • 2tablespoonsdried rosemary, ground
  • 12 tablespoon whole mixed peppercorns, ground
  • 3 12 lbspork shoulder, cubed into 2-inch pieces(75% lean)
  • 1tablespoonmild paprika
  • 1tablespoonsmoked paprika
  • 1tablespoongarlic salt
  • 12 tablespoonred pepper flakes (to taste)
  • 12 teaspoonsea salt
  • 12 teaspooncuring salt
  • 14 teaspooncayenne pepper (to taste)
  • 13 cupdry red wine, cold
  • 12 tablespoonpowdered sugar
  • NUTRITION INFO

    Serving Size: 1 (1719) g

    Servings Per Recipe:1

    Calories: 1323.8

    Calories from Fat 872 g 66 %

    Total Fat 96.9 g 149 %

    Saturated Fat 33.3 g 166 %

    Cholesterol 375.7 mg 125 %

    Sodium 742.5 mg 30 %

    Total Carbohydrate10.8 g 3 %

    Dietary Fiber 4.6 g 18 %

    Sugars 2.1 g 8 %

    Protein 93 g 185 %

    DIRECTIONS

  • In a small skillet over medium heat, toast the fennel seeds, about 3 to 4 minutes. Remove from the heat and transfer to a spice grinder. Process until fine, about 10 seconds; set aside. Grind dry rosemary and whole peppercorns; set aside.
  • Place cubed meat into a large bowl and season with ground fennel seeds, ground rosemary, mild paprika, smoked paprika, garlic salt, ground mixed peppercorns, red pepper flakes, sea salt, Prague Powder and cayenne pepper; combine until the meat is well coated.
  • Mix together cold red wine and powdered sugar. Pour half over the meat mixture and stir until the liquid is absorbed; pour on the remaining wine mixture and stir.
  • Cover with plastic wrap making sure it touches the surface to prevent it from drying out and transfer to the fridge for 24 hours.
  • Next day, grind the meat. Form a small patty and cook in a skillet to taste the seasoning; adjust if needed. Proceed with links, patties or simply portion the meat and freeze for later use.
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