Recipe taken from Bruce Aidells Complete Sausage Book
3 Lbs Pork Butt
3/4 Lb Pork Back Fat (we added 1 Full LB.)
2 Tbl Anise Flavored Liqueur, such as Sambuca (optional) (I did not add this)
2 Tbl Anise or Fennel Seeds ( I used Fennel)
1 Tbl Crushed Garlic
1 Tbl Red Pepper Flakes
4 tsp Kosher Salt
2 tsp Fresh Ground Black Pepper
1 tsp Ground Cayenne ( I used Chipotle)
1/4 cup water, as needed (1/4 was plenty)
New York Style Spicy Hot Italian Sausage
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Bless ya for skipping them Anise seeds...that is way too big of an overdose listed for them thangs. Would make your sausage taste like a likkorish stick. 1 t. would be plenty for that much meat. Not sure whut the likkorish flavor liquer do to it. You a mighty smart feller to not let Brucie trick ya on that deal. That boy must be some kind of retard.
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Well I aint gonna argue with either of ya on the merits of anise. It do have its place..which is an occasional pleasant hitting of a seed being a good thing. Bad thing is to overdose it. Learnt this the hardway early in my search for the ultimate hotlink recipe. Followed a recipe by some idiot named Otis Boyd. Sure you hit on Goggle real quick. The boy is obviously a yankee. His hotlinks taste like likkerish sticks.
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A while back King Soopers (Kroger) was selling chubs of Italian sausage for a song. Got home and discovered why...they didn't put hardly any fennel in it. Got that resolved pretty fast and a good meal was had by all.
I've printed out your recipe and stuck it in the back of my sausage recipe book
I've printed out your recipe and stuck it in the back of my sausage recipe book
Deputy Dave
“A wise man can learn more from a foolish question than a fool can learn from a wise answer."-Bruce Lee
“A wise man can learn more from a foolish question than a fool can learn from a wise answer."-Bruce Lee
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