Sicilian Sausage

This is truly a recipe that belongs to a family. The basic sausage recipe was created by Domenica (Tripi) Matteliano, and the variations by her son, Antonino Matteliano. When it comes to sausages, home made is always better, and Tony gives us the key to the authentic Sicilian flavor - fennel.

• 20 pounds pork butt coarsely ground
• Crushed red pepper (Optional - for hot sausage)
• 1/2 cup fennel seeds or to taste
• 1 head garlic, coarsely minced ( or to your liking)
• 1 cup grated Pecorino Romano cheese or to taste
• 3 bunches Italian flat leaf parsley coarsely chopped
• 1 tablespoon salt
• Pepper to taste
• 1 to 1 1/2 cups cold water -as needed to dampen mixture click for note

METHOD

Grind pork butt on coarse grind setting. If hot sausage is desired, use red pepper flakes in pork mixture.

Mix in fennel seeds, garlic, Romano cheese, parsley, salt & pepper to taste. Mix well to insure all ingredients have been well distributed in meat. Do not be afraid to use ample fennel seed as this is the good burst of flavor when eating the sausage.

The sausage meat can be stuffed in sausage casing or made into patties.

Variations Add to meat mixture above:

• 5 pounds or more (not to exceed 10 pounds) beef coarsely ground.
• chopped green, red or yellow bell peppers to taste
• chunks of your favorite cheese to taste

Add one or all of the above to sausage mix. Experiment: you can add anything that you feel will satisfy your own personal taste.

Be sure you add enough ingredients for the amount of sausage mix you have made and mix together well.

Use only coarsely ground meat, this gives the sausage that bite and tooth Sicilians love.

recipe from www.inmamaskitchen.com

Contributor: Antonino Matteliano

more sicilian recipes               article on sicilian cooking       pork recipes

NOTE: Use enough water to dampen the mix if required. Do not use to much water.

 

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