Italian Sausage
A flavorful Italian Sausage. Try it in Zucchini Italienne.
| ¾ Lb. | Pork |
| ¼ Lb. | Pork Fat |
| ½ Tbsp. | Fennel Seed |
| 1 tsp. | Salt |
| 1 tsp. | Pepper |
| 1 tsp. | Oregano |
| 1 tsp. | Basil |
| 1 clove. | Garlic, crushed | 1 pinch | Allspice |
Cut the pork and pork fat up into 1 inch cubes. Make sure you avoid the gristle and silverskin as much as possible. Place on a cookie sheet lined with parchment paper. Combine all the spices and sprinkle over the meat and fat. Place in the freezer for 30-40 minutes until meat becomes half frozen. Using a mixer with a grinder attachment, grind the meat and fat together. Meat should come out in strands. If it starts massing up that means that some connective tissue has gotten wrapped around the internal knife. Stop the grinder and clear the knife.
Nutrition info: Nutrition Info: Note: You can just make this with a pound of ground pork. But it won't have as much great pork fat in it. Play around with the spices. The flavor combinations are endless.
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