Nenni's Italian Pork Sausage |
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Prep Time: 120 Minutes Cook Time: 0 Minutes |
Ready In: 120 Minutes Servings: 9 |
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This is an old family recipe passed down from my grandmother to my father in the 1950's. It has been made countless times by my family. Portion into quart-sized freezer bags and store in the freezer. Fry in skillet as needed. Ingredients:
9 pounds pork shoulder, cut into cubes |
3 tablespoons garlic powder |
1/4 cup fennel seed |
2 tablespoons crushed red pepper flakes |
4 teaspoons salt |
2 teaspoons ground black pepper |
2 tablespoons dried parsley |
1/2 cup dry white wine |
15 feet 1 1/2 inch diameter hog casings, rinsed |
Directions:
1. Combine the pork cubes with the garlic powder, fennel seed, red pepper flakes, salt, black pepper, and parsley; grind through a coarse plate. Mix in the white wine and grind again. Stuff into the rinsed hog casings, twisting into 4-inch lengths. Cover and refrigerate overnight to allow the seasonings to infuse into the meat before cooking or freezing.
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