ITALIAN-STYLE PORK SAUSAGE
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Yield Makes about 3 pounds
Number Of Ingredients 10
Steps:
- In a small skillet, toast fennel seeds over high heat, shaking the pan to keep seeds from burning, until fragrant, about 1 minute. Transfer seeds to a bowl. Add ground fennel, salt, black pepper, sugar, and nutmeg or anise. If making hot sausages, add red-pepper flakes and cayenne pepper as well. Stir to combine. Set seasoning blend aside.
- If you are grinding your own sausage, fit meat grinder with a 1/2-inch die (or the larger of the two dies, if using a grinder with only two sizes). Pass meat through grinder into a large bowl. Meanwhile, mix seasoning blend with 1 1/2 ounces water. Sprinkle seasoning blend over meat and toss gently with hands to distribute evenly. Pass meat through grinder a second time, using the same die. (If using preground meat, gently toss with seasoning.) Cover bowl and refrigerate until ready to stuff sausages.
- Transfer meat to a sausage stuffer or stand mixer fitted with a sausage stuffing attachment and plastic stuffing tube. Put a baking sheet or bowl below stuffing tube to catch sausages as they are stuffed.
- Carefully slide the casing onto stuffing tube. Leave about 3 inches of casing hanging off end of tube. Begin cranking sausage meat into casing, guiding stuffed sausage with one hand to keep meat moving consistently through casing so sausages are neither overstuffed nor understuffed. As casing is stuffed, curl sausage into a coil.
- When all sausage has been stuffed, slide remaining casing off tube and tie a knot at both ends as close to the meat as possible. Twist sausages several times to create links every 4 inches, alternating the direction you twist. Store in a resealable bag and cook within 1 week of making, or freeze up to 3 months.
ITALIAN TOFU MEATBALLS
They're the same as Italian meatballs but with tofu. I had to go through many recipes and cobble pieces together to get something that tasted normal. Olive oil helps them crisp up in the oven. I ate these with basic marinara and they were delicious.
Provided by orb205
Categories 100+ Everyday Cooking Recipes Vegetarian Protein Tofu
Time 1h10m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 15 minutes to drain excess water. Break tofu into small pieces and squeeze again to remove as much water as possible.
- Place tofu in a large bowl. Add onion, egg, bread crumbs, Parmesan cheese, Worcestershire sauce, basil, marjoram, rosemary, oregano, thyme, red pepper flakes, salt, hot sauce, and garlic; mix well with your hands until thoroughly combined.
- Drizzle some olive oil on the lined baking sheet. Form tablespoonfuls of tofu mixture into balls and arrange in rows on the baking sheet. Drizzle remaining olive oil over meatballs.
- Bake in the preheated oven until browned and firm to the touch, 25 to 30 minutes.
Nutrition Facts : Calories 338.5 calories, Carbohydrate 19 g, Cholesterol 55.3 mg, Fat 23.2 g, Fiber 2.1 g, Protein 15.9 g, SaturatedFat 4.9 g, Sodium 917.4 mg, Sugar 4.3 g
NENNI'S ITALIAN PORK SAUSAGE
This is an old family recipe passed down from my grandmother to my father in the 1950's. It has been made countless times by my family. Portion into quart-sized freezer bags and store in the freezer. Fry in skillet as needed.
Provided by Paul Nenni
Categories World Cuisine Recipes European Italian
Time 10h
Yield 36
Number Of Ingredients 9
Steps:
- Combine the pork cubes with the garlic powder, fennel seed, red pepper flakes, salt, black pepper, and parsley; grind through a coarse plate. Mix in the white wine and grind again. Stuff into the rinsed hog casings, twisting into 4-inch lengths. Cover and refrigerate overnight to allow the seasonings to infuse into the meat before cooking or freezing.
Nutrition Facts : Calories 153.7 calories, Carbohydrate 1.2 g, Cholesterol 44.7 mg, Fat 10.8 g, Fiber 0.5 g, Protein 11.8 g, SaturatedFat 3.9 g, Sodium 293.5 mg, Sugar 0.2 g
MA-PO TOFU (SIMMERED TOFU WITH GROUND PORK)
I have long enjoyed stir-fried tofu creations like ma-po tofu, a classic dish from Sichuan. But I found making them difficult. This version is easy and quick.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put oil in a deep 10-inch skillet or wok, preferably nonstick, and turn heat to medium-high. A minute later, add garlic, ginger and red pepper flakes, and cook just until they begin to sizzle, less than a minute. Add pork, and stir to break it up; cook, stirring occasionally, until it loses most of its pink color.
- Add scallions and stir; add stock. Cook for a minute or so, scraping bottom of pan with a wooden spoon if necessary to loosen any stuck bits of meat, then add tofu. Cook, stirring once or twice, until tofu is heated through, about 2 minutes.
- Stir in the soy sauce; taste, and add salt and red pepper flakes as necessary. Garnish with cilantro if you like, and serve.
Nutrition Facts : @context http, Calories 228, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 15 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 5 grams, Sodium 523 milligrams, Sugar 2 grams
HOT ITALIAN SAUSAGE
Homemade hot Italian fennel sausage isn't a chore. Lightly browned and crumbled, this pork sausage makes a terrific topping for pizza or an addition to a rustic pasta dish.
Provided by David Tanis
Categories quick, side dish
Time 10m
Yield Makes 1 pound
Number Of Ingredients 6
Steps:
- Put the pork in a bowl and add all remaining ingredients. Mix well to distribute the seasoning evenly throughout the meat.
- Cover and refrigerate for up to 3 days, or freeze for future use.
Nutrition Facts : @context http, Calories 185, UnsaturatedFat 8 grams, Carbohydrate 1 gram, Fat 14 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 5 grams, Sodium 183 milligrams, Sugar 0 grams
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