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Hot Italian Sausages

Recipe name:
Hot Italian Sausages

Recipe category:
Main Dish

What are your thoughts about this classic dish?

Recipe detials:

2 1/2 teaspoons Coarse (kosher) salt 1/2 teaspoon Finely minced garlic 1/2 teaspoon Whole black peppercorns 1 3/4 pounds Pork,trimmed,lean -- 1"dice>>>> 2 teaspoons Crushed red pepper Chilled 1 tablespoon Paprika 1/2 pound Fresh pork fat -- 1/2"dice>>>> 1/2 teaspoon Thyme Chilled 1 teaspoon Fennel seeds Combine dry spices in spice mill or mortar and grind to coarse texture. Mix with garlic in small bowl. Mix meat, fat & spices together in bowl. In food processor (or grinder w/med.plate) process 1/2 of mixture at a time, being careful not to overprocess. Fat and meat should remain distinct, but tiny pcs. Knead all together untill well mixed. Cover and refrigerate for 12 to 24 hrs. Stuff into casings using sausage stuffer or horn attached to grinder. Tie off into 5" links and hang in cool place to dry. Or, just refrigerate for 24 hrs, uncovered. Hold in refrig. for up to 3 days, or freeze for longer storage.

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Hot Italian Sausages

I was thinking about hot italian sausages needs more feedback now how what what are the ins and outs of it.