Ingredients

1/4 c salt

2 tbsp black pepper

2 tbsp red pepper flakes

1/2 c fennel seeds

1 tbsp granulated garlic

4 lbs ground pork (trimmed pork butt)

1 lb ground beef (lean sirloin)

10 feet pork casings

2 tbsp vegetable oil

Preparation

PREPARE MEAT

  1. In a bowl, mix all spices together. Then add to meat and cover and refrigerate for at least 24 hours.
  2. To prepare pork casing, pull out 2-3ft and wash under lukewarm water.Fit end to faucet and allow water to run through inside.
  3. Allow casing to soak in cold water for 10 min, then squeeze out water.

STUFFING CASINGS

  1. Use a large pastry bag and a large plain tube with at least 1-in opening. Fill bag about 2/3 full with meat mixture and gather the casing by bunching it up against the tapered end of the piping bag.
  2. Squeeze the meat into the casing and every six inches, twist sausage to form links. When finished, tie up the ends and cut off any excess casing.

SAUSAGE

  1. Prick each link a few times w/ fork.
  2. Place in a large saute pan, our in enough water to come about 1/4 way up the sides of links. Bring to boil over medium-high heat, cover, reduce flame to low and steam for 10 minutes.
  3. Once water is evaporated, add oil and cook sausage on each side for about 3 minutes till brown.

Serve with Peperonata and Polenta.