Newsgroup: it.hobby.cucina
Titolo: Sicilian Sausage?

Comments, please.
From 
http://www.3men.com/sausage.htm
Sicilian Sausage
    * 5 Feet med. (2-in diameter) casing
    * 4 1/2 lb. lean pork butt, cubed
    * 1/2 lb. pork fat, cubed
    * 2 1/2 tablespoon salt, or to taste
    * 3 teaspoon freshly coarse ground black
    * 3 teaspoon fennel seed
    * Crushed red pepper to taste
    * 2 Cloves garlic, finely minced
    * 1 teaspoon anise seed (optional)
Grind the meat and fat together through the coarse disk.
Mix the remaining ingredients together with the meat and fat.
Stuff the mixture into casings and twist off into three or four-inch links.
Refrigerate and use within three days or freeze.
-- 
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families:  
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     * 1 teaspoon anise seed (optional)
che se mi mette questi come opzionali non c'hanno capito un cacchio 
della salsiccia siciliana... senza contare che mancano i cubetti di 
pomodoro e di provolone...
-- 
http://tinyurl.com/miei-annunci

 pomodoro e di provolone...
Tomato and cheese in sausage? I've never heard of that!


 Tomato and cheese in sausage? I've never heard of that!
That is why u need a sicilian sausage recipe... Magari cercarla su un 
sito non dico "siciliano", ma italiano sarebbe meglio.
-- 
http://tinyurl.com/miei-annunci

 sito non dico "siciliano", ma italiano sarebbe meglio.
That's why I asked.


 That's why I asked.
Dopo ti posto quella che fa mia mamma... original :)
-- 
http://tinyurl.com/miei-annunci

 Dopo ti posto quella che fa mia mamma... original :)
Are you saying that what I posted is correct? Or am I not understanding?


 understanding?
He's just saying that he'll later post his mother's recipe. Me too am amazed 
at reading about tomato and cheese in a sausage, but one never knows: some 
years ago I bit into my first pork sausage with parmigiano reggiano :)
BTW, it's fantastic: just lean and fat pork, salt, pepper and some grated 
parmigiano reggiano, not cured nor aged, made the day beforer and charcoal 
grilled.
-- 
  Vilco
No, non mi sono mai allenato, puzzavo di mio 

 Are you saying that what I posted is correct? Or am I not understanding?
Don't u understand italian and u write in an italian newsgroup? Just to 
understand and continue to write in english with u...
I said that this recipe is not correct, I'm sicilian and my mother too. 
I will post for u a good and original recipe like my mom learned to do 
from butchers.
It is extremly tasty.
Hold on :)
-- 
http://tinyurl.com/miei-annunci


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so? We are all waiting...

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Thanks, Villi. I'm looking forward to him posting his mother's recipe.
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Thanks, Felix. I changed my name from Nicholas Cristofalo 50 years ago. My
grandfather, Nicola Cristofalo, came from Giardini-Naxos, around 1895.
I read a lot more than I post here. I've gotten a lot of good recipes and
cooking information. Most of the people I've met online here have been very
helpful and friendly. I email with several.
Holding!!! ;-)
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Patience, Luca. Take a stroll on the strand. LOL
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 Holding!!! ;-)
I'm sorry, u need to wait a bit... My mom is in holiday for some days 
:)
-- 
http://tinyurl.com/miei-annunci

 :)
No problem, Felix. I hope she is having a good time, eating lots of good
food, drinking lots of good vino and sends me a postcard! ;-)))
