Eagle Loft Italian Sausage

Sausages can be something tricky when you have allergies. Although there are sausages that are gluten-free, I feel safer preparing our sausages in my own kitchen. I have a sausage-stuffing attachment for my Kitchen-Aid stand mixer, but it isn't necessary to have special equipment -- you can shape the seasoned sausage meat into oblong patties and fry them in a pan.

I have included two versions of the recipe, one for making patties and one for making a larger batch to stuff in sausage casings.  The first recipe makes about 12 patties; the second makes about 30 sausages.

• 2 pounds ground pork
• 1 3/4 tsp sea salt
• 1 1/4 tsp paprika
• 2 1/2 tsp fennel seed
• 1 1/4 tsp anise seed
• 1/4 - 1/2 tsp ground pepper
• 1/4 - 1/2 tsp cayenne
• 2 garlic cloves, minced
• scant 1/4 cup water

1. Combine all ingredients in a stand mixer and mix thoroughly.  
2. Shape into oblong patties.  Excess patties can be frozen for future meals.
3. Fry patties in a pan until browned and cooked through.

Here is the same recipe scaled for if you are stuffing these in sausage casings:

• 5 pounds ground pork
• 1 1/2 Tbsp sea salt
• 1 Tbsp paprika
• 2 Tbsp fennel seed
• 1 Tbsp anise seed
• 1 tsp ground pepper
• 1 tsp cayenne
• 5 garlic cloves, minced
• 1/2 cup water

1. Put all ingredients into a very large bowl and use your hands to mix thoroughly.
2. Stuff into sausage casings.  Sausages can be frozen.
3. Barbeque sausages (or fry in a pan) until browned and cooked through.