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Cookbook authors offer up Italian sausage recipe

Home made sausages with herbs and spices could prove a big hit in BBQs

Chefs looking to infuse their homemade sausages with culinary herbs and spices have been advised to try cookbook authors Michael Ruhlman and Brian Polcyn's Italian sausage. 

In an article on NPR, home cooks were told to toast fennel seeds, coriander seeds and pepper flakes in a skillet over a low heat for three minutes, and then add in the sausage meat.

Once the meat and the seasonings have been cooked together, put the finished product in a freezer until semi-frozen.

Grind the mixture and mix in water and vinegar by kneading the meat thoroughly, then refrigerate for another hour.

The Italian sausage meat will then be ready to be stuffed into casing.

Homemade sausages could prove to be a big hit this summer as barbecue season gets into full swing.

DIY retailer B&Q recently reported that it had seen a rush on barbecues and garden furniture, which boosted the firm's profits by as much as ten per cent.

Related Products: Paprika, Ground Coriander, Fennel Seeds


 

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