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http://www.lifestylefood.com.au/recipes/2748/italian-sausages

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Italian Sausages

Ingredients

Method

  • 1.

    Place meat in bowl with salt, pepper, sherry, fennel seeds and parsley

  • 2.

    Mix thoroughly and let it sit for 24 hours then lightly mix again

  • 3.

    Place skins over piping bags and start filling. Make sure you do not overfill them and they are not too tight

  • 4.

    Once filled cook them as soon as possible as their shelf life is not long; usually 24 hours.

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Andrew Graham

Grenache, Merlot and Shiraz are the best wines to pair with Italian Sausages.

 
 

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Posted by bel72Report
I have just bought a sausage attatchment for my mixer so will have to give these a try
Posted by BeatrixReport
oh yeah, come to Mama, this was very gooooooood
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