So I'm looking to do a batch of Shooter Rick's Italian sausage; it calls for Fennel and Anise seeds. What's the thought on mixing then grinding, or should I keep the seeds whole and mix the spices after the grind?
Shooters Hot Italian-Style Sausage
4 lbs lean pork butt,cubed
1 lb pork fat,cubed (I use pork trimmings)
4 t fennel seed
2 t anise seed
2 Tbs coarse kosher salt
1 Tbs fresh black pepper, coarsely ground
1 Tbs granulated garlic
1 Tbs crushed red pepper
1/2 cup chilled water
1 t dry sweet basil (optional)
1 t dry oregano (optional)
Prepare the casings. Grind the meat and fat together through the course disk. Mix the water and remaining ingredients with the ground meat and fat. Stuff the mixture into casings. Refrigerate and use within three days {immediately if using store-ground meat as this is not as sanitary as grinding your own), or freeze.
Shooters Hot Italian-Style Sausage
4 lbs lean pork butt,cubed
1 lb pork fat,cubed (I use pork trimmings)
4 t fennel seed
2 t anise seed
2 Tbs coarse kosher salt
1 Tbs fresh black pepper, coarsely ground
1 Tbs granulated garlic
1 Tbs crushed red pepper
1/2 cup chilled water
1 t dry sweet basil (optional)
1 t dry oregano (optional)
Prepare the casings. Grind the meat and fat together through the course disk. Mix the water and remaining ingredients with the ground meat and fat. Stuff the mixture into casings. Refrigerate and use within three days {immediately if using store-ground meat as this is not as sanitary as grinding your own), or freeze.
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