How to make homemade sausage for pizza
I've posted twice
to cook an old chicken,
but in the two and a half years since then, my recipes have gained
sophistication. When it came time to cook our
mean rooster, I
earmarked most of his flesh for pizza sausage (aka Italian
sausage.) I used to think that making my own sausage sounded
scary, but lately I've decided that it's actually one of the easiest
ways of dressing up tough meat. If you plan to use the sausage in
pizza, spaghetti sauce, or gravy, there's not even any need to mess
with casings or to worry about fat to protein content. You can't
really go wrong.
If it's not already
ground, cut the meat off the bone and put it in the food
processor. Whir the meat up until it looks a lot like ground
meat, and if you're really using an old chicken, pick out the
connective tissue. (This will look like white, shiny lines of
dental floss. The connective tissue won't hurt you, but is
awfully tough and will be hard to chew. We give it to Lucy.)
crush the fennel seeds. If you own a mortar and pestle, I'm sure
this is a breeze, but it's not that tough even without one. I
pour out the seeds onto a large cookie sheet or a clean counter and
roll over them repeatedly with the rolling pin. You'll need to
keep pushing the uncrushed seeds into the center of the pile with your
hand until they're all crushed, so this might take two or three
minutes. Some folks put the seeds in a ziploc bag before crushing
to make the process even simpler, but then you have to throw the bag
Our chicken waterer kept our rooster healthy so that his flesh was delicious and nutritious.
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