Augie Oliver's Italian Sausage

Name: Augie Oliver's Italian Sausage
Prep time: 60 min
Cook time: 15 min
Yield: 20
Ingredients: 10 salt; 4 fennel seeds

⏱️ Ready in 1h 15m 🥄 Prep 1h 🔥 Cook 15 min 👥 20 servings 👁️ 4 views

To stuff the casings, you will need a meat grinder with a sausage horn attachment. If you don't have such a device, use the mixture to make fried patties by shaping 1/4 cup of filling into a 1/2 inch thick patty and frying in hot oil until golden brown on both sides.

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📊 At a Glance

Prep 1h

Cook 15 min

Serves 20

Difficulty Easy

🛒 Ingredients

10 salt

4 fennel seeds

Nutrition Facts

Servings per recipe 20

Serving size 1 serving

Amount per serving

Calories 515

% Daily Value*

Total Fat 36g 46%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 2356mg 102%

Total Carbohydrate 1.8g 1%

Dietary Fiber 1.2g 4%

Total Sugars 0g

Protein 43g 86%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

To prepare casings: Let casings soak in cool water about five minutes to remove salt on outer surface (no longer, or they will become too tender to stuff) and flush salt from the inside by placing one end on faucet nozzle and turn on cold tap water (if you see holes or water leaking, cut and discard).

Remove casing from faucet and gently squeeze out water; cover rinsed casings and refrigerate until ready to use.

First grind meat coarsely, incorporate seasonings evenly, and re-grind.

Fill the casings using the sausage horn attachment and make links by twisting the sausage where you wish the links to be. Four inches is a good size for a regular serving, smaller links may be made for appetizer servings.

To cook, place the sausage in large saucepan or dutch oven in a single layer; add a little water or broth, cover and heat. to a low simmer.

Maintain a low simmer (sausages may burst if cooked at too high a heat) until the sausage is heated through and cooked thoroughly, approximately 15 minutes.

Drain and let rest for about 15 minutes before slicing; serve while still warm.