Friday, January 14, 2011

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.

1 comment:

  1. mm we love sausages. This recipe sounds so simple and delicous. I will have to see if I can tempt my fussy little allergy boy but the rest of us would scoff these for sure!

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