First, Bill, that Fresh Tomato Sauce Sicilian style is an AWESOME sauce! I can NOT imagine what it's going to be like this summer with fresh picked tomatoes and some really good Italian canned. (I used very ripe Roma's from the store and so-so canned and it was still VERY good!)
Next, Jean, the sausage turned out GREAT! I didn't have anise seed, so I subbed extra fennel...too much. I think it would have been better just leaving it out. I thought I made it mild, but it was still kinda spicy! I know to cut that back next time. I recorded what I did so I could make adjustments next time. The BEST tip came from the Fresh Garlic Sausage recipe. (I had intended to make this, but accidently printed out your Italian Sausage recipe, so I just went with it.) I want to try the Fresh Garlic next time, but the tip about partially freezing the pork was GREAT! It is sooo much easier! I didn't even know about the ice trick last time, so this was just soo wonderful! (Funny how the grinder directions left off that important detail!) I wondered why somebody on another forum mentioned only making sausage when it was below freezing outside and opening the windows. Now I get it! I just took out a little at a time and put the bowl back in the freezer...worked like a charm!!!!! No jamming! It almost fed itself!
Am I gushing? YEP! This was a wonderful meal. I even learned that the semolina pasta did better after freezing. It didn't want to crumble nearly as bad. Did I mention, my family gave this a BIG TWELVE! (AND I've got enough sausage for THREE more meals off a $9 Boston Butt...not even on sale! That's a dollar a pound for FRESH HOMEMADE Italian Sausage!)
Next, Jean, the sausage turned out GREAT! I didn't have anise seed, so I subbed extra fennel...too much. I think it would have been better just leaving it out. I thought I made it mild, but it was still kinda spicy! I know to cut that back next time. I recorded what I did so I could make adjustments next time. The BEST tip came from the Fresh Garlic Sausage recipe. (I had intended to make this, but accidently printed out your Italian Sausage recipe, so I just went with it.) I want to try the Fresh Garlic next time, but the tip about partially freezing the pork was GREAT! It is sooo much easier! I didn't even know about the ice trick last time, so this was just soo wonderful! (Funny how the grinder directions left off that important detail!) I wondered why somebody on another forum mentioned only making sausage when it was below freezing outside and opening the windows. Now I get it! I just took out a little at a time and put the bowl back in the freezer...worked like a charm!!!!! No jamming! It almost fed itself!
Am I gushing? YEP! This was a wonderful meal. I even learned that the semolina pasta did better after freezing. It didn't want to crumble nearly as bad. Did I mention, my family gave this a BIG TWELVE! (AND I've got enough sausage for THREE more meals off a $9 Boston Butt...not even on sale! That's a dollar a pound for FRESH HOMEMADE Italian Sausage!)
Daphne
Keep your mind wide open.
Keep your mind wide open.