The fennel gets ground & then we added 2 t kosher salt, 1 1/2 T black pepper* & 1 T parsley. (I'm betting this was supposed to be fresh parsley but we used dried as we had it on hand). We mixed this with the chopped up pork.
Then the whole thing went through the small blade on the grinder. We used 1/2 lb in last nights dinner.
This cut of pork maybe a little leaner than the shoulder or butt so a little olive oil helps while browning it. The rest went into 1/2 lb portions in the freezer for later use.
And how was it? *Well it was good but Matt made a little mistake when writing down the seasoning & it should have been 1 1/2 teaspoons of pepper not tablespoons, so we had some peppery sausage. Matt actually really liked the way the pepper worked with the fennel but next time we'll definitely cut back & we'll always double check that big & little "t."
3 comments:
Hi Kat-
I love sausage and I've never even thought about making it at home before-- it's a really good idea. Using the lower fat cut of meat would be a lot healthier too....
Jen - its really quite easy with the Kitchen Aid. We've made ground chicken for burgers & beef for chili too. Are next experiment will be actually making cased sausages
What a lovely post - it inspired me to want to give it a go.
Thanks you.
Ps: You've been tagged
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