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Italian Sausage From Zio Isidoro Recipe

Ingredients

How to make it

  • 1. Grind the meat twice in a large blade grinder.
  • 2. Grind one more time with the smaller blade.
  • 3. Add the meat to a large mixing bowl. Add all the ingredients and mix well. Cover and put in a cool area without direct sunlight. (Refrigerate)
  • 4. Remix the mixture twice or even three times over an 8 hour period.
  • 5. After 8 hours the mixture is ready to be cooked or put into casings.
  • 6. This can also be made with pre ground meat. Such as pork, beef, chicken or turkey. Just start with step 3.

Reviews & Comments 6

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    " It was excellent "
    BuckwheatQueen ate it and said...
    I made this as written and loved it!!
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    " It was excellent "
    BuckwheatQueen ate it and said...
    Hi Semigourmet! I just tried this (I don't eat sausage because I usually don't like it). Yum!! My Uncle is awesome!!! He also makes a "condito" version (dressed) that adds sliced, fresh green onion, fresh hot peppers, and fresh oregano to it to right before stuffing.
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  • Semigourmet53 8 years ago
    Wow, Bren, I didn't see those. LOL I don't grind mine and it comes out fine. but I might try it to see how much it changes the flavor. I might like it better. LOL! doubtful I love this recipe as is! but Ya never know! Thanks for the info.
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  • gaspesiangal 8 years ago
    Hi Semi. I just noticed this recipe and remember the note that was attached. Melanie said to finely grind the anise and fennel seeds and to add fresh, wild fennel fronds. She stressed not to use the fronds from the bulb that is bought in the store. Hope this helps.
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  • Semigourmet53 8 years ago
    there were no notes that I could find maybe they were in the original. I have made this though as is and WOW is it good!
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  • MikeyfromAR 8 years ago
    What are the notes for the anise and fennel? This is a great sausage recipe and I have tons of ground beef!!
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  • Semigourmet53 8 years ago
    I forgot to notate on here that I got this recipe from Buckwheat Queen from AR. she very Graciously shared the amazing recipe that I will cherish for the rest of my days.
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The Cook

Semigourmet53 Duluth, Georgia

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