Italian Sausage

by Bessie Picone and Febrina Malloy

One time Bessie came to visit the family in Texas and we asked her for her sausage recipe.  This is an approximation of what she told us in broken English, with helpful additions by Febrina.

Ingredients:
5 lbs pork (leg), 9:1 ratio of meat to fat
1 TB fennel
salt and pepper to taste
1 TB fresh parsley
1 TB Romano cheese
8 oz water

Directions:
1. Cut meat from bone and grind with coarse blade of meat grinder, or use a food processor (should be ground like meat sold as chile meat). For about 9 cups of lean pork, add 1 cup of pork fat. The fat could be ground a bit finer if desired.
2. Mix in 1 TB fennel or anise seed, about 2 ½ tsp salt, ½ tsp pepper, 1 TB fresh parsley, 1 TB Romano or Parmesan grated cheese and 8 oz water. (Seasonings are “to taste”. The first time you try recipe, it’s best to use less of the seasonings, but carefully measured. Then take a spoonful and fry it until well done and taste it. If necessary, add measured amounts of additional salt and pepper including a bit of cayenne if desired. Repeat process to get it just right.) Pack loosely in casings.
3. To cook, cut into links, place in a cold frying pan with about 3 tablespoons water. Cover and cook over medium heat about 5 minutes. Prick with a needle when it swells while cooking. Uncover and saute until well browned on all sides.

Variation:

Ingredients:
2 lbs ground pork
1 1/2 tsp fennel
pepper, to taste
1 1/2 tsp dried parsley
1 TB grated Romano cheese
1/4 cup water
salt, optional

Directions:
1.  Mix all ingredients.
2.  Fry a small piece, taste, and adjust seasonings.
3.  Shape into half-dollar size patties and fry until cooked through and lightly browned.
4.  If using in lasagna, slice in half.