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Sicilian Style Hot or Sweet Sausage


5 Feet med. (2-in diam) casing
4 1/2 lb Lean pork butt, cubed
1/2 lb Pork fat, cubed
2 1/2 tablespoon Salt, or to taste
3 teaspoon Freshly coarse ground black
3 teaspoon Fennel seed
Crushed red pepper to taste
2 Cloves garlic, finely minced
1 teaspoon Anise seed (optional)

Prepare the casings. Grind the meat and fat together through the coarse disk. Mix the remaining ingredients together with the meat and fat. Stuff the mixture into casings and twist off into three- or four-inch links. Refrigerate and use within three days or freeze.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.