I've been making a Batali sausage for a couple of years now and love it but wanted to try something new. I found this (p. 488) and it is really, really good. I haven't yet put sausage in casings so just made this as bulk sausage.
It's very simple, just pork, hot paprika, red pepper flakes, water, fennel seeds and s&p. I've marked the recipe as "very hot." You could halve the red pepper flakes. This is the first time I've run meat through the grinder twice and liked it for this application. When I've made sausage patties previously, it was difficult to keep them from falling apart. The second grind cured that and I can also see that it would probably make stuffing casings easier.
As an aside, I really like this cookbook. I don't use it often enough but when I go to it, I seem to find just what I'm looking for.
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