This past weekend Holly and I made homemade sausages.  We made a mild Italian sausage with sundried tomato.  They turned out really tasty.  I went down to a local butcher in Bellevue and got some casing (artificial) and back fat.  It’s amazing what fresh herbs, spices, and garlic do to sausage.  The taste is awesome.  

 

Here is my recipe:

• Pork back fat
• Pork spare ribs
• Kosher salt
• black pepper
• crushed red pepper
• red wine
• minced garlic
• fresh italian flat parsley
• sun dried tomatoes
• sugar
• anise seeds
• carraway seeds
• cumin seeds (just a pinch)

I ground all of the seeds, pepper, and salt in my mortor and pestel and then added it to the meat along with everything else (the meat and fat was diced into 1" cubes).  I then let it chill in the freezer until it was almost frozen before I ground it up.  After sitting in the casings for a day it tasted much better than the first night…the seasonings had time to marinate.

Next I want to make a chicken pork pear sage sausage.  I’ll update on how it turns out.