Plainest Italian Sausage
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 11 ingredients
- 2 ts Fennel seeds lightly crushed
- Water
- 1/2 lb Fresh pork fat
- 1/2 ts Freshly ground black pepper
- 8 Foot of sausage casing, packed in salt
- Ground meat
- Sausage meat
- 1 1/2 lb Boneless pork
- 2 tb Dry red wine
- 1 tb Salt
- Cut
Possible health benefits
General information, not medical advice.
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Pork
Source of potassium · 318 mg per 100 g, 16% of the reference intake per 100 g
- Potassium contributes to normal functioning of the nervous system.
- Potassium contributes to normal muscle function.
- Potassium contributes to the maintenance of normal blood pressure.
Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet
Source of phosphorus · 173 mg per 100 g, 25% of the reference intake per 100 g
- Phosphorus contributes to normal energy-yielding metabolism.
- Phosphorus contributes to normal function of cell membranes.
- Phosphorus contributes to the maintenance of normal bones.
1 more authorised claims
- Phosphorus contributes to the maintenance of normal teeth.
Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet
Source of zinc · 2.2 mg per 100 g, 22% of the reference intake per 100 g
- Zinc contributes to normal DNA synthesis.
- Zinc contributes to normal acid-base metabolism.
- Zinc contributes to normal carbohydrate metabolism.
15 more authorised claims
- Zinc contributes to normal cognitive function.
- Zinc contributes to normal fertility and reproduction.
- Zinc contributes to normal macronutrient metabolism.
- Zinc contributes to normal metabolism of fatty acids.
- Zinc contributes to normal metabolism of vitamin A.
- Zinc contributes to normal protein synthesis.
- Zinc contributes to the maintenance of normal bones.
- Zinc contributes to the maintenance of normal hair.
- Zinc contributes to the maintenance of normal nails.
- Zinc contributes to the maintenance of normal skin.
- Zinc contributes to the maintenance of normal testosterone levels in the blood.
- Zinc contributes to the maintenance of normal vision.
- Zinc contributes to the normal function of the immune system.
- Zinc contributes to the protection of cells from oxidative stress.
- Zinc has a role in the process of cell division.
Zinc is a nutrient that people need to stay healthy. Zinc is found in cells throughout the body. NIH fact sheet
Nutrients per 100 g of “Pork, ground, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- SCRAPE THE LOOSE SALT OFF the sausage casing and set the casing in a bowl of cold water to soften for at least 30 minutes. (You will need only about 4 feet of casing for this amount of meat, but it's useful to have extra in case of ruptures.) Cut the pork and fat into pieces that will go through your meat grinder and grind them, using the coarse blade. Mix the salt, pepper and fennel seeds thoroughly into the ground meat. (Hands are the best implement.) Then mix in the wine. Drain the casing, open one end gently with your fingers and run a stream of cold water into it, to flush any remaining salt out of the interior. Thread the casing onto the stuffing horn and fit the horn over the meat grinder. Feed the sausage meat through the horn, supporting the emerging tube of sausage with your hands to prevent rips. (Actually, sausage making is much more conveniently done with two people.) When all the sausage meat is in the casing, lay the filled tube on the work surface and pinch it at 4-inch intervals to produce individual sausage links. At the same time, fill and firm any air pockets in the casing. Tie off the links with kitchen string. Coil the sausages onto a plate and set it, uncovered, in the refrigerator to season for 48 hours. Turn the sausages over once or twice during that time.
Plating
Cookware for this recipe
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Mixing bowl
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Chef's knife
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Spatula
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Colander