Sweet Italian Sausage

1. 1

   Separate lean meat from fat, then cut both into 1 inch cubes.

2. 2

   Measure or weigh; you should have equal parts (2-1/4 lbs (1 kg).

3. 3

   each) fat and lean meat.

4. 4

   Refrigerate until cold - grinding is easiest if the mix is chilled.

5. 5

   Then put through an electric or hand food chopper fitted with the coarsest blade.

6. 6

   Or use a food processor; process the mix in 1 lb (.5 kg).

7. 7

   batches, whirling just until coarsley ground (only a few seconds); place in a large bowl.

8. 8

   Add fennel seeds, pepper, sage, garlic, salt and wine to fat and meat.

9. 9

   Mix well with your hands.

10. 10

    Cover and refrigerate for at least 2 hours or until next day for best flavor.

11. 11

    Shape meat mixture into 1/2-inch patties; then stack, placing 2 sheets of wax paper between patties for easy separation.

12. 12

    Or, if you plan to use your sausage as bulk sausage, just shape it into 1 lb (.5 kg).

13. 13

    loaves.

14. 14

    Wrap airtight and refrigerate for 2 or 3 days; freeze for longer storage.

15. 15

    Tip: For the juiciest, most flavorable sausage, you'll need equal amounts of lean meat and fat; ask for extra fat to be sure you have enough.

* Per serving · 4 servings · Values may vary.

No additional tips available.