Description
To stuff the casings, you will need a meat grinder with a sausage horn attachment. If you don't have such a device, use the mixture to make fried patties by shaping 1/4 cup of filling into a 1/2 inch thick patty and frying in hot oil until golden brown on both sides.
Ingredients
- Pork Butt
- Fennel Seeds
- White Pepper
- Sage Leaves
- Cloves
- Salt
- White Wine
- Garlic Cloves
Instructions
- To prepare casings: let casings soak in cool water about five minutes to remove salt on outer surface and flush salt from the inside by placing one end on faucet nozzle and turn on cold tap water
- Remove casing from faucet and gently squeeze out water
- Cover rinsed casings and refrigerate until ready to use
- Mix all ingredients very well in a large bowl
- Fill the casings with the mixture and make links by twisting the sausage where you wish the links to be
- Four inches is a good size for a regular serving, smaller links may be made for appetizer servings
- Place the sausage in large saucepan or dutch oven in a single layer
- Cover and heat over high heat to a low simmer
- Reduce heat to maintain low simmer until the sausage is heated through, approximately 15 minutes
- Drain and let rest for about 15 minutes before slicing
- Serve while warm