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RECIPES
Italian Fennel Sausage
Makes 4 pounds sausage
• 4 pounds pork butt
• 6 garlic cloves, peeled and minced
• ¼ cup Italian parsley leaves, packed
• ½ tablespoons fennel seeds, crushed
• ½ tablespoons oregano
• 2 teaspoons kosher salt
• 2 teaspoons freshly ground pepper
Remove any gristle from meat. Cut into 1-inch cubes. Place meat in a large bowl
and combine with remaining ingredients. Cover and refrigerate for at least 8 and
up to 24 hours for best avor.
Assemble appliance with ne or medium cutting plate. Grind meats. Assemble
unit for sausage making (follow “To make sausages” instructions). Stuff sausage
into prepared casings, form into patties or leave loose as needed. Fresh sausage
should be cooked within 24 hours or double wrapped and frozen. Cook thoroughly
before serving-internal temperature should register 160 F when tested with an
instant-read thermometer.
Nutritional information per 4 oz. serving:
Calories 183 (48% from fat)·carb. 1g·pro. 22g·fat 9g·sat. fat 3g
·chol. 73mg·sod. 244·calc.39mg·ber 0g
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