Difference between revisions of "Italian Sausage"
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(Created page with "Ingredients: * 3 pounds ground turkey * 2 tbsp minced garlic * 1 ½ tbsp paprika * ½ tbsp fennel seeds * ½ tsp anise seeds * 1 tbsp salt * 1 tbsp pepper * 1 tbsp cayenne * 3...") |
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* 1 tbsp cayenne | * 1 tbsp cayenne | ||
* 3 tbsp red wine | * 3 tbsp red wine | ||
| − | Toast the fennel seeds over medium heat until they brown slightly, approximately five minutes (but keep an eye on them!). Grind the fennel and anise with a mortar and pestle for a bit - you're not trying to grind them to a powder, just break them up. Mix everything together, and | + | Toast the fennel seeds over medium heat until they brown slightly, approximately five minutes (but keep an eye on them!). Grind the fennel and anise with a mortar and pestle for a bit - you're not trying to grind them to a powder, just break them up. Mix everything together, and refrigerate at least overnight, or simply bag and freeze until needed. |
Adapted from Food Network. I'm still working on figuring out the right amount of cayenne. I almost never use sausage with cases, so I don't even worry about that step; when I want shaped sausage I just shape it into patties and fry it that way. | Adapted from Food Network. I'm still working on figuring out the right amount of cayenne. I almost never use sausage with cases, so I don't even worry about that step; when I want shaped sausage I just shape it into patties and fry it that way. | ||
Latest revision as of 04:07, 4 November 2017
Ingredients:
- 3 pounds ground turkey
- 2 tbsp minced garlic
- 1 ½ tbsp paprika
- ½ tbsp fennel seeds
- ½ tsp anise seeds
- 1 tbsp salt
- 1 tbsp pepper
- 1 tbsp cayenne
- 3 tbsp red wine
Toast the fennel seeds over medium heat until they brown slightly, approximately five minutes (but keep an eye on them!). Grind the fennel and anise with a mortar and pestle for a bit - you're not trying to grind them to a powder, just break them up. Mix everything together, and refrigerate at least overnight, or simply bag and freeze until needed.
Adapted from Food Network. I'm still working on figuring out the right amount of cayenne. I almost never use sausage with cases, so I don't even worry about that step; when I want shaped sausage I just shape it into patties and fry it that way.
