My Italian Sausages

1. 1

   Combine fennel, thyme, pepper and salt in a mortar and grind well but do not reduce to powder.

2. 2

   Add the garlic.

3. 3

   Combine this seasoning mixture, wine, meat and fat in a large bowl, and refrigerate, covered, for several hours or overnight.

4. 4

   Pass the cold mixture through a meat grinder with the coarsest disc inserted.

5. 5

   Attach the sausage funnel, gather the prepared casing onto it, and pass the ground mixture through the course disc again, filling the casing as you go.

6. 6

   Alternately, divide the mixture into batches and quickly grind in a food processor, being careful not to grind too fine.

7. 7

   When all the batches are ground, knead them together in the bowl, then begin forcing through a large funnel into prepared casing.

* Per serving · 4 servings · Values may vary.

No additional tips available.