Johnny C'S Sausage (Salsiccia)

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   PREPARE MEAT

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   1) In a bowl, mix all spices together. Then add to meat and cover and refrigerate for at least 24 hours.

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   2) To prepare pork casing, pull out 2-3ft and wash under lukewarm water.Fit end to faucet and allow water to run through inside.

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   3) Allow casing to soak in cold water for 10 min, then squeeze out water.

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   STUFFING CASINGS

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   1) Use a large pastry bag and a large plain tube with at least 1-in opening. Fill bag about 2/3 full with meat mixture and gather the casing by bunching it up against the tapered end of the piping bag.

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   2) Squeeze the meat into the casing and every six inches, twist sausage to form links. When finished, tie up the ends and cut off any excess casing.

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   SAUSAGE

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   1) Prick each link a few times w/ fork.

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    2) Place in a large saute pan, our in enough water to come about 1/4 way up the sides of links. Bring to boil over medium-high heat, cover, reduce flame to low and steam for 10 minutes.

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    3) Once water is evaporated, add oil and cook sausage on each side for about 3 minutes till brown.

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    Serve with Peperonata and Polenta.

* Per serving · 4 servings · Values may vary.

No additional tips available.