Hot italian sausage (2)

2 servings

Ingredients

Quantity Ingredient
2½ teaspoon Coarse (kosher) salt
½ teaspoon Whole black peppercorns
6 Dried hot red peppers
(each about 1-1/2 inches
Long), seeds removed, OR
2 teaspoons Crushed dried red pepper
Flakes
1 tablespoon Paprika
½ teaspoon Dried thyme
1 teaspoon Fennel seeds
½ teaspoon Very finely minced garlic
1¾ pounds Lean, trimmed pork, cut
Into 1-inch dice and
Chilled
½ pounds Fresh pork fat, cut into
1/2-inch dice and chilled

Directions

1. Combine the salt, peppercorns, hot peppers, paprika, thyme, and fennel in a spice mill or a mortar and grind to a coarse texture, not a powder. Mix in a small bowl with the garlic. 2. Combine the meat, fat, and spices in a large bowl. 3. Put half the mixture in the container of a food processor and process to a medium-coarse grind (if you are using a meat grinder, follow the directions on page 4, using the medium disc). The meat and fat should be distinct from each other, but reduced to pieces of about the same size; do not overprocess. Scrape into a bowl. Repeat with the remaining ingredients, then knead the batches together, cover the bowl, and refrigerate for 12 to 24 hours. 4. Stuff the casings as indicated in the general sausage-making instructions on pages 4-5, tying off the links at 4 to 5 inches. If weather is cool, hang the sausages for a few hours, until they are just dry to the touch. If it's too hot or humid to hang the sausages, simply refrigerate them, uncovered, for a minimum of 12 hours. Store in the refrigerator for up to 3 days, or freeze for longer storage. TO COOK: Prick the sausages with a needle and arrange in a single layer in a baking pan. Bake in a 425-degree oven for 25 minutes, or until browned, tuning often. Or place the pricked sausages in a large skillet and add ¼ inch of water. Cook over moderate heat, turning often, until the water has evaporated and the sausages are well browned.

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