My Italian Sausages

Total Time: 336 hrs 30 mins Preparation Time: 30 mins Cook Time: 336 hrs

Ingredients

• Servings: 1
• 1 tablespoon fennel seed
• 1/4 teaspoon dried thyme
• 1 teaspoon black pepper
• 1 teaspoon kosher salt, course (use normal o sea salt this is a lamb sausage)
• 1 garlic clove, finely minced
• 1 lb lamb shoulder, well trimmed and cut in 2-inch strips (butt or leg, very lean)
• 1/2 lb lamb fat, fresh, cleaned of any membrane & cut into strips (pref fat-back or belly fat)
• 1/4 cup dry wine, chilled

Recipe

• 1 combine fennel, thyme, pepper and salt in a mortar and grind well but do not reduce to powder.
• 2 add the garlic. combine this seasoning mixture, wine, meat and fat in a large bowl, and refrigerate, covered, for several hours or overnight.
• 3 pass the cold mixture through a meat grinder with the coarsest disc inserted.
• 4 attach the sausage funnel, gather the prepared casing onto it, and pass the ground mixture through the course disc again, filling the casing as you go.
• 5 alternately, divide the mixture into batches and quickly grind in a food processor, being careful not to grind too fine. when all the batches are ground, knead them together in the bowl, then begin forcing through a large funnel into prepared casing.