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Hot Italian Sausage

Reviewed: Sep. 28, 2011
This is very nice. I downsized it to 3 pounds pork, ground it on the KA stand-mixer, then stuffed links with the sausage accessory and casing from a local butcher. We ruptured a couple casings from too-high a drive speed, set the speed to 1, then hand-advanced the meat, which worked fine. I like more flavor than this recipe provides. I decided to omit anise, since fennel has licorice flavor, and added some other things: For four pounds of meat. Include fat, or trim it off. 6 garlic cloves 2 white onions, run through the KA meat grinder Basil, rosemary, thyme, oregano, flat parsley, red bell pepper, fine chopped or food-processor macerated, optionally run through the KA meat grinder to crush and release juices, or mortar and pestle. A little nutmeg. A little cumin and coriander whole seeds, freshly ground. Salt to taste. (The suggestion to make a little meatball and cook it makes great sense, to gauge how much salt is needed, completely safely.) These are suggestions. You should figure out what tastes good to you and your family.
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