| 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
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