Family Meal, Freezes Well, Heirloom Pork
When I think Italian sausage, this is the recipe that comes to mind: pork flavored with fennel and a kiss of garlic. It’s simple but so delicious, whether grilled and stuffed into a roll with onions and bell peppers, used to stuff roasts or poultry, or slapped on a pizza. It’s not too shabby as a breakfast link either. The key to making this sausage rise from the ordinary to the sublime lies in the quality of pork you use and the freshness of the spices. Go the extra mile and seek out pork from one of the great heirloom breeds.
Makes about 3½ pounds
INGREDIENTS:
- 3 pounds boneless Boston butt (preferably from an heirloom breed), cut into 1-inch pieces
- ½ pound pork fatback (see Cook’s Notes, [>]), cut into ½-inch pieces
- Salt and freshly ground black pepper
- 2 teaspoons fennel pollen (see Sources) or ground fennel seeds
- 1 tablespoon fennel seeds
- 1 tablespoon minced garlic
- ¼ cup dry white wine
- 1 tablespoon chopped fresh basil (optional)
- Medium hog casings
INSTRUCTIONS:
- Using a meat grinder fitted with a ⅜-inch plate, coarsely grind the pork and fatback into a large bowl or coarsely chop in batches in a food processor. Add 4 teaspoons salt, 2½ teaspoons pepper and the remaining ingredients (except the casings). Using clean hands, knead and squeeze the mixture to blend thoroughly. Cook a small patty in a small skillet and taste for salt, pepper, and other seasonings; adjust as necessary.
- Stuff the sausage meat into casings and twist into 5-inch links. Refrigerate and use within 2 days or freeze in 4-link zipper-lock packages for up to 3 months.
ALTERNATIVE CUTS:
- Boneless country-style ribs cut from the pork shoulder butt or boneless blade-end pork loin roast.
COOK’S NOTES:
- To turn sweet Italian sausage into hot, add 1 teaspoon cayenne pepper, 2 teaspoons crushed red pepper flakes, and 2 tablespoons hot Hungarian paprika.
