Isola delle Femmine Connection


Italian Sausage
Paul Giamona


     2 lbs. coarse ground pork
     4 small bay leaves
     3 cloves garlic, crushed
     1 t. salt
     4 tablespoons water or wine
     2 tablespoons coarse ground fennel seeds
     1 tablespoon fennel seeds
     2 tablespoons parsley, chopped
     1/2 teaspoon red pepper flakes
     1/2 teaspoon coarse ground black pepper 


     1. In a coffee grinder or mortar, grind the bay leaves and  2 tablespoons of fennel seeds.

     2. Mix all ingredients together.

     3. Cover and refrigerate for 1 hour or more.

     4. Mix again and stuff into casing. 

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