Oxmoor House

9 (1/2-pound) links


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4 1/2 pounds boneless pork roast, cubed
1 large onion, finely chopped
3 tablespoons red wine vinegar
1 tablespoon plus 2 teaspoons red pepper
1 tablespoon plus 2 teaspoons coarsely ground black pepper
2 tablespoons salt
2 tablespoons brandy
1 tablespoon red pepper flakes
1 tablespoon fennel seeds
5 large cloves garlic, minced
1 teaspoon ground cumin
Pork sausage casings (6 to 9 feet)
1/2 cup water, divided


Grind pork into a large mixing bowl using coarse blade of meat grinder. Add next 10 ingredients; mix well. Grind mixture through meat grinder a second time. Cover; refrigerate 4 hours to blend flavors

Rinse pork casings thoroughly with warm water; drain. Tie one end of each casing securely with cotton string. Stuff sausage mixture into casings according to basic directions for stuffing sausage. Twist and tie casings into 8-inch links. (Sausage links may be cooked immediately, refrigerated 3 to 4 days, or frozen for later use.)

Place half of links in a large skillet; pierce each link with a needle 3 to 4 times. Add 1/4 cup water. Cover; simmer 10 minutes. Uncover and cook over low heat, turning sausage frequently, until water evaporates. Repeat procedure with remaining sausage links and water. Slice and serve warm or use in other sausage recipes.

Created date

February 2010