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Authentic Southern Italian Cuisine
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Carlino’s Restaurant Italian Handmade Sausage Recipe

July 21, 2011 Carlino's Restaurant no comments
Carlino’s Italian Sausage (Made Fresh Every Day)
1) Ingredients:
1 1/2 teaspoons fennel seed
2 teaspoons salt 1 1/2 teaspoons black pepper
1/2 cup red wine
1 tablespoon chopped parsley leaves
2 pounds pork (2 1/2 pounds with bone), diced into 1/4-inch pieces
5 feet of 36 millimeter collagen casings (do not allow to get wet at any time)
Shortening, to lubricate nozzle of stuffer
Special equipment: meat grinder with stuffing attachment or manual stuffer
2) Directions:

Toast fennel seed about 5 minutes in medium sized, heavy sauté pan over medium heat. Constantly move fennel seeds around in pan until they start to turn light brown. Set aside to cool. Once cool, grind seeds and combine with salt, pepper, wine and chopped parsley in medium mixing bowl. Add pork and blend thoroughly. Refrigerate for 1 hour. Grind the pork using the fine blade of the grinder. Lubricate stuffer and stuffing attachment with shortening and load casing onto attachment, clipping end with a clothespin. Stuff meat into casings, trying to avoid air pockets. After stuffing is finished lay out on counter and tie off end. Pinch and twist to form 4-inch sausages. Wrap in parchment paper and refrigerate for 2 to 3 hours.

3) To Cook:

Sauté over medium heat in a heavy saute pan with 1/4-inch of water. Bring water to boil, put on lid and cook for 10 minutes.
Remove lid and continue cooking over medium heat, turning every 2 to 3 minutes until golden brown. Sausage should reach an internal temperature of 150 to 156 degrees F.

Carlino’s Restaurant creates its handmade Italian sausages daily using this family recipe passed down through the centuries. Please visit us at 204 Jericho Turnpike, Mineola, NY to try Carlino’s mouth watering sausages for yourself.




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