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Fresh Homemade Sausage

Fresh Homemade Sausage recipe image
This American main features Pork loin, Pancetta, Veal hip or shoulder, Salt, Fennel seed. It delivers hearty, protein-packed satisfaction. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 504.4
Dietary: Gluten-free
Description
This American main features Pork loin, Pancetta, Veal hip or shoulder, Salt, Fennel seed. It delivers hearty, protein-packed satisfaction. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 pound Pork loin
  • 1 pound Pancetta
  • 1 pound Veal hip or shoulder
  • 2 tablespoon Salt
  • 1 tablespoon Fennel seed
Directions
  1. 1
    Or anise seed 1 tb Freshly ground black pepper 4 tb Whole black peppercorns 1 pn Freshly ground nutmeg 1 pn Cinnamon 1 Pork casing -- see your butcher
  2. 2
    Soak the casing in water overnight in the refrigerator.
  3. 3
    Cut the meat (loin, pancetta, veal) into 1/2 inch cubes and grind in a meat grinder.
  4. 4
    The mixture should be quite coarse.
  5. 5
    In a mixing bowl,
  6. 6
    combine the ground meat with the salt, fennel seeds, ground black pepper, whole peppercorns, nutmeg and cinnamon until very well blended.
  7. 7
    Using your hands in a very effective way to combine the mixture well.
  8. 8
    Remove the casings from the cold water and dry on paper towels.
  9. 9
    Load the casing on to a funnel device leaving one inch of casing at the tip of the sausage stuffer.
  10. 10
    Slowly twist out the meat mixture into the casing, being careful not to leave any air pockets or tear the casing.
  11. 11
    Tie the tip end off and continue to tie off 4-inch segments with butcher twine.
  12. 12
    Hang sausage in a cool dry room with good ventilation.
  13. 13
    Hang for 7 days and then refrigerate.
  14. 14
    The sausage is now ready to cook

Nutrition Facts

Servings 1

Amount Per Serving
Calories 504.4kcal
% Daily Value *
Total Fat 16.9g26%
Saturated Fat 5.4g27%
Cholesterol 231.5mg78%
Sodium 39198.7mg1634%
Total Carbohydrate 1.0g1%
Dietary Fiber 0.4g2%
Sugars 0.1g
Protein 81.3g163%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: american, blending, fennel, fresh, hip, homemade, loin, main, pancetta, pork, salt, sausage, seed, shoulder, stuffing, title, veal
Read it online: https://www.chefs-mate.com/recipe/fresh-homemade-sausage/