HOMEMADE HOT SAUSAGE
The thing I like best is that there are no casings on this sausage, so you don't get squirted w/any juices when you bite into them!
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- 10 lb
- ground pork
- italian seasoned bread crumbs
- large eggs
- salt to taste
- coarse black pepper (1/3 of 2 oz. bottle)
- fennel seed (1/3 of 2 oz. bottle)
- oregano (1/3 of 2 oz. bottle)
- sweet basil (1/3 of 2 oz. bottle)
- crushed red pepper (1/3 of 2 oz. bottle)
- 3 (29 oz) can(s)
- tomato puree
- 5 large
- green peppers, sliced in thin strips
- 4 large
- onions, cut in strips/rings
1Combine meat and eggs in large bowl or roaster pan. Add enough breadcrumbs until mixture is not sticky (high humidity makes more breadcrumbs necessary). Combine all the spices in a bowl and mix well, then sprinkle over meat mixture, working to distribute evenly. Fry a patty to test seasoning before cooking the entire batch. (The sausage DOES get hotter after it is cooked & prepared with sauce!)
Roll meat into little 'logs' the size of a hotdog; place in baking pan(s) 13"x9"x2", stacking them atop each other. Cover with aluminum foil and bake in 300 F oven for about 90 min to 2 hrs. Let pan cool a little, then carefully remove sausages with tongs and place on a rack (over cookie sheet w/sides) to let excess grease drip away.
2While sausage is baking/cooling, combine puree, peppers and onions in stainless stockpot; cook til tender. You can add sausages into pot or layer in a large casserole to serve, covered with sauce. Serve on bakery-style sausage rolls. Freeze any leftover sausages in ziploc bags; put sauce in freezer-safe containers.