Low-fat and Herb-loaded Sausage: Italian Sausage with Fennel and Garlic

Low-fat and Herb-loaded Sausage: Italian Sausage with Fennel and Garlic

| August/September 1998


Makes about 21/2 pounds

The seasonings give this sausage its classic Italian flavor.

• 2 pounds lean pork, cut into 1-inch chunks
• 6 to 8 ounces pork fat, cut into 1-inch chunks
• 4 cloves garlic, mashed
• 2 tablespoons fennel seed, bruised
• 11/2 teaspoons salt
• 1 teaspoon paprika
• 1/8 teaspoon cayenne pepper or more to taste

1) Combine the ingredients and coarsely chop in a food processor, or grind twice in a meat grinder, coarsely first, then with the finer blade. Mix lightly.


Click here for the original article, Low-fat and Herb-loaded Sausage.  

Madalene Hill and her daughter, Gwen Barclay, have been growing and cooking with herbs for decades. They live in Round Top, Texas.





mother earth news fair 2018 schedule

MOTHER EARTH NEWS FAIR

Next: October 13-14 2018
Topeka, KS

Sit in on dozens of practical workshops from the leading authorities on natural health, organic gardening, real food and more!

LEARN MORE