Nadja, just found your blog off of Marilyn’s....what a beautiful blog!!!! Love your pictures, and your baking is awesome! We love the Latin Mass, too!! (attended a FSSP parish for 10 years before moving) Have a Blessed Christmas! Diana (Lily’s Mom)
You asked for the Italian sausage recipe (and I couldn't find your e-mail address on your blog). I added more fennel seed than it called for and realized I shouldn't have... it's pungent stuff but gives it the "Italian sausage" taste:
* 3 pounds well-marbled pork butt, cut into 1/2-inch pieces * 2 Tbsp minced garlic * 1 Tbsp + 1 1/2 tsps paprika * 1 1/2 tsps toasted fennel seeds * 1 Tbsp salt * 1 Tbsp black pepper * 1 tsp cayenne (optional) * 1/2 tsp anise (seed or ground... I used seed because it's what I had) * 2 Tbsps freshly chopped Italian parsley (or 1 tbsp. dried) * 3 Tbsp dry red wine * Pork casings, (optional... we stuffed ours into casings but it'd be just as good bulk... I think in general 1 lb. of meat goes to 1 ft. of casing)
Mix all of the seasonings (minus the wine) and sprinkle over the meat cubes. Drizzle the wine over and toss it all to coat. Refrigerate overnight. Grind it the next day. Cook within 3 days or freeze.
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Dawn breaking the morning after the longest night of the year...
Incredible scenery - wow I would love to have my morning cuppa looking out at that!
ReplyDeleteMerry Christmas, friend and a happy, healthy, holy 2010!
ReplyDeleteNadja, just found your blog off of Marilyn’s....what a beautiful blog!!!! Love your pictures, and your baking is awesome! We love the Latin Mass, too!! (attended a FSSP parish for 10 years before moving)
ReplyDeleteHave a Blessed Christmas!
Diana (Lily’s Mom)
That's so beautiful!
ReplyDeleteYou asked for the Italian sausage recipe (and I couldn't find your e-mail address on your blog). I added more fennel seed than it called for and realized I shouldn't have... it's pungent stuff but gives it the "Italian sausage" taste:
* 3 pounds well-marbled pork butt, cut into 1/2-inch pieces
* 2 Tbsp minced garlic
* 1 Tbsp + 1 1/2 tsps paprika
* 1 1/2 tsps toasted fennel seeds
* 1 Tbsp salt
* 1 Tbsp black pepper
* 1 tsp cayenne (optional)
* 1/2 tsp anise (seed or ground... I used seed because it's what I had)
* 2 Tbsps freshly chopped Italian parsley (or 1 tbsp. dried)
* 3 Tbsp dry red wine
* Pork casings, (optional... we stuffed ours into casings but it'd be just as good bulk... I think in general 1 lb. of meat goes to 1 ft. of casing)
Mix all of the seasonings (minus the wine) and sprinkle over the meat cubes. Drizzle the wine over and toss it all to coat. Refrigerate overnight. Grind it the next day. Cook within 3 days or freeze.