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John Lanzafame

Italian Sausages


Ingredients

  • 2 metres natural sausage skins
  • 3 kg coarse pork shoulder minced meat
  • 60 g sea salt
  • 21 g freshly cracked black pepper
  • 400 ml sweet sherry
  • 15 g fennel seeds slightly crushed
  • Chopped parsley

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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