Northern Italian Style Sweet or Hot Pork Sausage

Northern Italian-Style Hot or Sweet Pork Sausage
Yields 1
Yes, you, too can make sausage. And the best part is that you will know what went into your sausage... Grassroots Farm pastured pork ! This is a great beginner recipe.
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  1. 1 lb. ground pork
  2. 3 T. pork fat (Tip: trim one of your pork chops or loins for this small amount of fat)
  3. 3/4 t. coarse sea salt
  4. 1/2 t. ground coriander
  5. 1/2 t. medium grind black pepper
  6. 1 big pinch crushed red pepper flakes (omit for a "sweet" sausage meat, or increase for more heat)
  7. 1 clove garlic, minced
  1. Grind the fat and mix with the meat. Our ground pork is lean and some added fat is good for sausage. You can also use bacon fat, but the sausage may have a non-traditional smoky flavor.
  2. Combine the meat with the seasonings in a bowl and mix well. Your clean hands are fine. Pat the mixture flat into the bowl and cover with plastic wrap or parchment (right on meat surface) to exclude the air. Let the mixture meld a couple of hours or overnight, if possible, Mixture should be used in 2 days OR may be frozen up to 3 months.
  1. So this is "loose" sausage. Brown for pizza topping, Italian Zucchini Soup, Lasagne, or any other recipe using a loose sausage mixture.
  2. This same mixture may be stuffed into casings for grilling or sandwiches. Suggestion: That process requires additional equipment and, if you are going to embark on that project, you should perfect your recipe and make 10 pounds instead of just 1.
Grassroots Farm, LLC

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