Hot italian sausage (2)

Yield: 2 Servings

Ingredients:

2 1/2 ts Coarse (kosher) salt
1/2 ts Whole black peppercorns
6 Dried hot red peppers

Instructions:

(each about 1-1/2 inches Long) seeds removed OR 2 ts Crushed dried red pepper Flakes 1 tb Paprika 1/2 ts Dried thyme 1 ts Fennel seeds 1/2 ts Very finely minced garlic 1 3/4 lb Lean trimmed pork cut Into 1-inch dice and Chilled 1/2 lb Fresh pork fat cut into 1/2-inch dice and chilled 1. Combine the salt peppercorns hot peppers paprika thyme and fennel in a spice mill or a mortar and grind to a coarse texture not a powder. Mix in a small bowl with the garlic. 2. Combine the meat fat and spices in a large bowl. 3. Put half the mixture in the container of a food processor and process to a medium-coarse grind (if you are using a meat grinder follow the directions on page 4 using the medium disc). The meat and fat should be distinct from each other but reduced to pieces of about the same size; do not overprocess. Scrape into a bowl. Repeat with the remaining ingredients then knead the batches together cover the bowl and refrigerate for 12 to 24 hours. 4. Stuff the casings as indicated in the general sausage-making instructions on pages 4-5 tying off the links at 4 to 5 inches. If weather is cool hang the sausages for a few hours until they are just dry to the touch. If it's too hot or humid to hang the sausages simply refrigerate them uncovered for a minimum of 12 hours. Store in the refrigerator for up to 3 days or freeze for longer storage. TO COOK: Prick the sausages with a needle and arrange in a single layer in a baking pan. Bake in a 425-degree oven for 25 minutes or until browned tuning often. Or place the pricked sausages in a large skillet and add 1/4 inch of water. Cook over moderate heat turning often until the water has evaporated and the sausages are well browned.