Hot Italian Pepper Sausage

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    Hot Italian Pepper Sausage
    3 lbs pork
    1 clove garlic, salt crushed
    1 onion, coarsely chopped
    2 tblsp roasted and peeled green chile, chopped
    1/4 tsp thyme
    2 tsp freshly ground black pepper
    2 tsp fennel seed, coarsely crushed
    2 tsp crushed dried red chile
    1/4 tsp coriander, coarsely crushed
    1 tblsp salt
    1 cup red wine
    2 tsp paprika
    Prepare the casings. Grind the pork through coarse grind plate. Mix in onion, garlic and green chiles. Grind mixture through coarse plate once more. Blend spices and mix into meat. Add red wine and mix in. Stuff
    the sausage mixture into casings and twist off into four to five-inch lengths. Refrigerate for up to three days or freeze for later use. Italian sausage can be grilled over charcoal or cut into pieces and sauted for use in Italian style meat sauces.

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