Thanks, Brent and Art. I have been wondering about just such a thread. Here's my almost famous Italian sausage recipe:
Mike’s Spicy Italian Fennel Venison/Pork Sausage
Yep, it’s pretty spicy!
8 lbs of meat, preferably pork shoulder and venison or wild pork in equal parts. Bone and cut into chunks around one inch.
3 tbs salt, some say iodine free is best
4 tsp fresh ground black pepper
1 tsp crushed red pepper
5 tbs minced broadleaf parsley-I used most of a small bundle with the stems removed
8 tbs crushed fennel seeds
1 head of garlic, 8 cloves or so
Crisp fennel seeds in a 325 degree oven for 10 minutes.
Chop garlic, toasted fennel seeds and parsley in a chopper or food processor. Thoroughly blend with meat chunks in a large bowl and all other spices in a large bowl. Cover and refrigerate for 12 hours.
Grind using the coarse/large plate of your food grinder. Thoroughly mix a second time and fry in butter or olive oil to verify proper seasoning.
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My favorite recipes start out with a handful of used wheelweights.
Last edited by TXGunNut; July 17, 2011 at 11:11 AM.
Reason: Technical challenges