Title: Hot Italian Sausage (2)
Categories: Italian Pork Sausage
Yield: 2 Servings
| 2 1/2 | ts | Coarse (kosher) salt |
| 1/2 | ts | Whole black peppercorns |
| 6 | | Dried hot red peppers |
| | | (each about 1-1/2 inches |
| | | Long), seeds removed, OR |
| 2 | ts | Crushed dried red pepper |
| | | Flakes |
| 1 | tb | Paprika |
| 1/2 | ts | Dried thyme |
| 1 | ts | Fennel seeds |
| 1/2 | ts | Very finely minced garlic |
| 1 3/4 | lb | Lean, trimmed pork, cut |
| | | Into 1-inch dice and |
| | | Chilled |
| 1/2 | lb | Fresh pork fat, cut into |
| | | 1/2-inch dice and chilled |
1. Combine the salt, peppercorns, hot peppers, paprika, thyme, and fennel
in a spice mill or a mortar and grind to a coarse texture, not a powder.
Mix in a small bowl with the garlic. 2. Combine the meat, fat, and spices
in a large bowl. 3. Put half the mixture in the container of a food
processor and process to a medium-coarse grind (if you are using a meat
grinder, follow the directions on page 4, using the medium disc). The meat
and fat should be distinct from each other, but reduced to pieces of about
the same size; do not overprocess. Scrape into a bowl. Repeat with the
remaining ingredients, then knead the batches together, cover the bowl, and
refrigerate for 12 to 24 hours. 4. Stuff the casings as indicated in the
general sausage-making instructions on pages 4-5, tying off the links at 4
to 5 inches. If weather is cool, hang the sausages for a few hours, until
they are just dry to the touch. If it's too hot or humid to hang the
sausages, simply refrigerate them, uncovered, for a minimum of 12 hours.
Store in the refrigerator for up to 3 days, or freeze for longer storage.
TO COOK: Prick the sausages with a needle and arrange in a single layer in
a baking pan. Bake in a 425-degree oven for 25 minutes, or until browned,
tuning often. Or place the pricked sausages in a large skillet and add 1/4
inch of water. Cook over moderate heat, turning often, until the water has
evaporated and the sausages are well browned.