| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Italian | In "russ’ c, Italian, Pork | 1 | Servings |
INGREDIENTS
| 6 | lb | Ground pork; fresh and lean |
| 2 | tb | Fennel seed |
| 1 | tb | Pepper |
| 4 | tb | Fresh parsley; chopped |
| 6 | Fresh basil leaves; chopped | |
| 1 | ts | Oregano |
| 1 | c | Grated cheese; (optional) |
INSTRUCTIONS
Place all ingredients in a large mixing bowl. Mix well. (If making links it made 30-35 sausages. The recipe suggests browning the sausage in hot oil and then cooking slowly in your spaghetti sauce. He suggests you can also make this recipe using chopped beef, veal, or turkey meat. The original recipe in the book includes directions for making sausage links. From the book by Dom DeLuise "Eat This... It'll Make You Feel Better!", pp. 163-164. 641.5945 DELUISE. NOTES : This is my favorite Italian sausage. We don't make the links, we just divide it in 1 1/2 pound portions and freeze it for spaghetti sauce, pizza, omelets, etc. We leave out the cheese. We also leave out the black pepper because I am allergic to it, so it must taste even better with the black pepper included. Recipe by: Dom DeLuise "Eat This... It'll Make You Feel Better! Posted to MC-Recipe Digest V1 #1062 by "Russell J. Fletcher" <gimplimp@teleport.com> on Jan 29, 1998
A Message from our Provider:
“God’s artistry: Half completed works of art look ugly. Wait till you see the finished masterpiece”