Hot italian sausage (2) Recipe

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Hot italian sausage (2)

Artist:	_	Yield:	2
Categories:	Italian, Pork, Western European	Rating:	0
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Ingredients:

2 1/2	tsp	Coarse (kosher) salt
1/2	tsp	Whole black peppercorns
6		Dried hot red peppers
		(each about 1-?inches
		Long), seeds removed, OR
2	tsp	Crushed dried red pepper
		Flakes
1	tbsp	Paprika
1/2	tsp	Dried thyme
1	tsp	Fennel seeds
1/2	tsp	Very finely minced garlic
1 3/4	lbs	Lean, trimmed pork, cut
		Into 1-inch dice and
		Chilled
1/2	lbs	Fresh pork fat, cut into
		?inch dice and chilled

Procedures:

1	Combine the salt, peppercorns, hot peppers, paprika, thyme, and fennel in a spice mill or a mortar and grind to a coarse texture, not a powder.
2	Mix in a small bowl with the garlic.
3	Combine the meat, fat, and spices in a large bowl.
4	Put half the mixture in the container of a food processor and process to a medium-coarse grind (if you are using a meat grinder, follow the directions on page 4, using the medium disc).
5	The meat and fat should be distinct from each other, but reduced to pieces of about the same size; do not overprocess.
6	Scrape into a bowl.
7	Repeat with the remaining ingredients, then knead the batches together, cover the bowl, and refrigerate for 12 to 24 hours.
8	Stuff the casings as indicated in the general sausage-making instructions on pages 4-5, tying off the links at 4 to 5 inches.
9	If weather is cool, hang the sausages for a few hours, until they are just dry to the touch.
10	If it"s too hot or humid to hang the sausages, simply refrigerate them, uncovered, for a minimum of 12 hours.
11	Store in the refrigerator for up to 3 days, or freeze for longer storage.
12	To cook: prick the sausages with a needle and arrange in a single layer in a baking pan.
13	Bake in a 425°F oven for 25 minutes, or until browned, tuning often.
14	Or place the pricked sausages in a large skillet and add ?inch of water.
15	Cook over moderate heat, turning often, until the water has evaporated and the sausages are well browned.