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    Juicy Sweet or Hot Italian Sausage

    5 servings

    adagok

    12 hours

    teljes idő
    Főzés Kezdése

    Hozzávalók

    2 pounds pork shoulder with at least 20% fat, cut into rough 1-inch chunks (or 2 pounds ground pork, see note)

    ⅗ ounces kosher salt

    2 cloves garlic, grated on a microplane (about 2 teaspoons)

    2 tablespoons whole fennel seed, toasted

    2 teaspoons dried marjoram

    1 teaspoon freshly ground black pepper

    1 tablespoon sugar

    2 tablespoons crushed red pepper flakes (hot sausage only)

    1/4 teaspoon ground cayenne pepper (hot sausage only)

    Útmutatók

    Combine all ingredients in a large bowl and toss to coat. Cover and refrigerate for at least 8 hours and up to 2 days.

    Place feed shaft, screw, blade, and 1/4-inch plate of a meat grinder in the freezer for at least 2 hours. Grind sausage meat according to manufacturer's directions into the bowl of a stand mixer or a large bowl. If finer texture is desired, chill meat in freezer for 15 minutes before grinding again.

    In a stand mixer fitted with the paddle attachment, beat the sausage meat on medium-high speed until it becomes tacky and sticky, about 1 minute. Alternatively, knead by hand for 3 to 4 minutes. Transfer to a zipper-lock bag and seal. Sausage will keep for up to 1 week in the refrigerator. Stuff into casings or cook as desired.

    Tápanyagok

    Adag Mérete

    Makes 2 pounds sausage

    Kalória

    425 kcal

    Zsír Összesen

    29 g

    Telített Zsír

    11 g

    Telítetlen Zsír

    0 g

    Transzzsír

    -

    Koleszterin

    128 mg

    Nátrium

    1420 mg

    Szénhidrát Összesen

    5 g

    Rost

    1 g

    Összes Cukor

    3 g

    Fehérje

    35 g

    5 servings

    adagok

    12 hours

    teljes idő
    Főzés Kezdése

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    Hozzávalók

    2 pounds pork shoulder with at least 20% fat, cut into rough 1-inch chunks (or 2 pounds ground pork, see note)

    ⅗ ounces kosher salt

    2 cloves garlic, grated on a microplane (about 2 teaspoons)

    2 tablespoons whole fennel seed, toasted

    2 teaspoons dried marjoram

    1 teaspoon freshly ground black pepper

    1 tablespoon sugar

    2 tablespoons crushed red pepper flakes (hot sausage only)

    1/4 teaspoon ground cayenne pepper (hot sausage only)

    Útmutatók

    1

    Combine all ingredients in a large bowl and toss to coat. Cover and refrigerate for at least 8 hours and up to 2 days.

    2

    Place feed shaft, screw, blade, and 1/4-inch plate of a meat grinder in the freezer for at least 2 hours. Grind sausage meat according to manufacturer's directions into the bowl of a stand mixer or a large bowl. If finer texture is desired, chill meat in freezer for 15 minutes before grinding again.

    3

    In a stand mixer fitted with the paddle attachment, beat the sausage meat on medium-high speed until it becomes tacky and sticky, about 1 minute. Alternatively, knead by hand for 3 to 4 minutes. Transfer to a zipper-lock bag and seal. Sausage will keep for up to 1 week in the refrigerator. Stuff into casings or cook as desired.