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Elvira's sausage

Elvira's homemade Italian sausage not only flavored her tomato sauce; it made wonderful sausage sandwiches and even worked well as a breakfast sausage. I actually like it best fried, either in a sandwich or just plain. Elvira used ground pork shoulder for her sausage. She always told the butcher to be sure to include all the fat in the grind; lean pork makes for a dry sausage. She liked the pork to be coarsely ground, but put through the grinder twice.

ingredients: (for one pound of ground pork)

1/2 tsp. salt
pinch of black pepper
cayenne pepper (hot; to taste)
1 tsp. paprika (less if you use a lot of hot pepper)
1 heaping tsp. of fennel seeds (whole, not ground)

Add the spices to the pork and mix well. Then fry a little of the mixture to taste for salt and hot pepper. Correct, if necessary. Leave the mixture in bulk in the refrigerator overnight to allow the flavors to blend. Then make into patties and either use or freeze. Elvira froze her sausage raw (her meatballs and braciola, on the other hand, were cooked before she froze them.)

Note: Elvira browned her sausage in a skillet before adding it to her tomato sauce.

Elvira Moffo Kendig:
1910-1996

About Elvira

Elvira's tomato sauce

Elvira's meatballs

Elvira's braciola

Elvira's sausage

Mrs. Maglio's Whoopee Chicken

Elvira's favorite stuffing