{"id":360,"date":"2001-09-09T00:00:00","date_gmt":"2001-09-09T00:00:00","guid":{"rendered":""},"modified":"2024-11-18T14:52:22","modified_gmt":"2024-11-18T20:52:22","slug":"360","status":"publish","type":"post","link":"https:\/\/dmentd.com\/blog\/360","title":{"rendered":"Italian Sausage &#8211; Alton Brown"},"content":{"rendered":"\n<ul class=\"wp-block-list\">\n<li>1\u00bd TSP fennel seed<\/li>\n\n\n\n<li>2 TSP kosher salt<\/li>\n\n\n\n<li>1\u00bd TSP black pepper<\/li>\n\n\n\n<li>1 TBS fresh parsley leaves (chopped)<\/li>\n\n\n\n<li>2 LB (2\u00bd pounds with bone) pork butt (shoulder) (diced into \u00bc&#8221; pieces)<\/li>\n\n\n\n<li>5 FT of 36 MM collagen sausage casings (do not allow to get wet at any time)<\/li>\n\n\n\n<li>Shortening, to lubricate nozzle of stuffer<\/li>\n<\/ul>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Toast fennel seed in medium sized, heavy saute pan over medium heat, constantly moving seeds around in pan until they start to turn light brown, about 5 minutes.<\/li>\n\n\n\n<li>Set aside to cool. Once cool, grind seeds and combine with salt, pepper, and chopped parsley in medium mixing bowl.<\/li>\n\n\n\n<li>Add pork and blend thoroughly.<\/li>\n\n\n\n<li>Refrigerate for 1 hour.<\/li>\n\n\n\n<li>Using the fine blade of a grinder, grind the pork.<\/li>\n\n\n\n<li>After lubricating stuffer or stuffing attachment with shortening, load casing onto attachment, clipping end with a clothespin.<\/li>\n\n\n\n<li>Stuff meat into casings, trying to avoid air pockets.<\/li>\n\n\n\n<li>After stuffing is finished lay out on counter and tie off end.<\/li>\n\n\n\n<li>Pinch and twist to form 4&#8243;-inch&#8221; sausages.<\/li>\n\n\n\n<li>Wrap in parchment paper and refrigerate for 2 to 3 hours. Store in refrigerator for use within 2 to 3 days or freeze for up to 3 months. If freezing, wrap in aluminum foil.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[4],"tags":[],"class_list":["post-360","post","type-post","status-publish","format-standard","hentry","category-recipes"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts\/360","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/comments?post=360"}],"version-history":[{"count":2,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts\/360\/revisions"}],"predecessor-version":[{"id":2585,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts\/360\/revisions\/2585"}],"wp:attachment":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/media?parent=360"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/categories?post=360"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/tags?post=360"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}