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Hot Italian Sausages
Hot Italian Sausages

2 1/2 pounds pork (about 70 percent meat and 30 percent fat), cut into 2-inch cubes
2 tablespoons hot paprika
2 teaspoons dried hot pepper flakes
1/3 cup cold water
2 tablespoons fennel seeds
salt and freshly ground pepper to taste

Pass the pork twice through a meat grinder, using the plate with the widest holes. Mix in remaining ingredients, and season with salt and pepper. Test a small amount of the mixture in a sauté pan for seasoning. Proceed with sausage stuffing (directions precede).

Makes 6 sausages, each about 5 inches long