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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine fennel, thyme, pepper and salt in a mortar and grind well but do not reduce to powder. | 2. Add the garlic. Combine this seasoning mixture, wine, meat and fat in a large bowl, and refrigerate, covered, for several hours or overnight. | 3. Pass the cold mixture through a meat grinder with the coarsest disc inserted. | 4. Attach the sausage funnel, gather the prepared casing onto it, and pass the ground mixture through the course disc again, filling the casing as you go. | 5. Alternately, divide the mixture into batches and quickly grind in a food processor, being careful not to grind too fine. When all the batches are ground, knead them together in the bowl, then begin forcing through a large funnel into prepared casing. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fennel seed	1	tablespoon		20.01	3.0328	0.9164	0.8625
thyme	1/4	teaspoon	dried	0.20199999999999999	0.0489	0.0111	0.0034
black pepper	1	teaspoon		5.773	1.4708	0.239	0.075
kosher salt	1	teaspoon		-	-	-	-
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
pork shoulder	1	lb	trimmed cut	575.7346	0.0	102.1816	15.4134
pork	1/2	lb	cut fat	852.768	0.0	31.5479	79.5388
white wine	1/4	cup	chilled	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.