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Рецепт Sweet Italian Fennel Sausage

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  1. In a bowl combine the pork, curing salt, black pepper, fennel seeds, garlic, sugar and cayenne pepper. Mix to make sure seasonings are well distributed throughout the pork. Freeze for 30 min.
  2. To prepare the forcemeat, pass the mix through a meat grinder using the large hole plate. Transfer to an electric mixer, using the paddle on the lowest speed, and mix for 1 minute. Increase the speed to medium and slowly add in the stock and mix for 2 min. Switch to high speed and mix for 30 seconds.
  3. To create the sausages, place about a c. of forcemeat in a 12- by 16-inch piece of plastic wrap. Shape into a 1 1/2- by 8-inch sausage and wrap with the plastic to a tight roll. Tie both ends by forming a knot. Wrap again in aluminum foil. Repeat the process till all forcemeat is used.
  4. In a large saute/fry pan bring court bouillon to a simmer. Poach the prepared sausages for 10 min or possibly till hard to the touch. Allow to cold and unwrap sausages. In a cast-iron pan, over high heat, saute/fry the sausages in extra virgin olive oil till nicely browned. Slice and serve with honey mustard and chopped onion.
  5. This recipe yields about 5 pounds sausages.
  6. Yield: 5 pounds
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