Homemade Mild Italian Sausage

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• 3 lbs well-marbled lamb butt, cut into 1/2-inch pieces
• 2 tablespoons minced garlic
• 1 tablespoon paprika
• 1 1/2 teaspoons paprika
• 1 1/2 teaspoons toasted fennel seeds
• 1 tablespoon salt
• 1 tablespoon freshly cracked black pepper
• 1 teaspoon cayenne (optional)
• 1/2 teaspoon ground aniseed
• 2 tablespoons freshly chopped fresh italian parsley
• 3 tablespoons dry red wine
• lamb casing (optional)

Recipe

• 1 combine the lamb butt, garlic, paprika, fennel seeds, salt, pepper, cayenne, anise, parsley, and red wine in a large bowl and toss well to coat.
• 2 refrigerate covered overnight or up to 24 hours.
• 3 pass the mixture through a meat grinder fitted with a medium die.
• 4 (alternately, transfer to a food processor in 2 batches and process until finely ground.).
• 5 to test the seasoning, heat 1 teaspoon oil in a small skillet, and cook about 2 teaspoons of the mixture.
• 6 adjust seasonings, to taste.
• 7 using the sausage attachment on a mixer, stuff the meat into the casings, if being used.
• 8 twist and tie off to make 4-inch sausages.
• 9 alternately, shape into patties.
• 10 cook sausage in usual manner, making sure the internal temperature of the sausage links reaches at least 150 degrees f.
• 11 uncooked sausage can be stored in the refrigerator up to 3 days or freeze and use within 3 months.