*  Exported from  MasterCook  *

                           Hot Italian Sausages

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Sausages                         Poultry
                Dried                            Mexican
                Greek                            Swiss
                Wine

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  teaspoons     Coarse (kosher) salt
     1/2  teaspoon      Finely minced garlic
     1/2  teaspoon      Whole black peppercorns
   1 3/4  pounds        Pork, trimmed, lean -- 1" dice
   2      teaspoons     Crushed red pepper
                        Chilled
   1      tablespoon    Paprika
     1/2  pound         Fresh pork fat -- 1/2" dice
     1/2  teaspoon      Thyme
                        Chilled
   1      teaspoon      Fennel seeds

Combine dry spices in spice mill or mortar and grind to coarse
texture. Mix with garlic in small bowl.  Mix meat, fat & spices
together in bowl. In food processor (or grinder with medium plate)
process 1/2 of mixture at a time, being careful not to overprocess.
Fat and meat should remain distinct, but tiny pieces.  Knead all
together until well mixed.  Cover and refrigerate for 12 to 24
hours.

Stuff into casings using sausage stuffer or horn attached to grinder.
Tie off into 5" links and hang in cool place to dry.  Or, just
refrigerate for 24 hours, uncovered.  Hold in refrigerator for up to
3 days, or freeze for longer storage.

Cook in your usual manner.

Yield: about 2 pounds


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