Sunday, April 11, 2010

Barese Sausage

Barese is a sausage typical of some areas around the town of Bari in southern Italy; it contains pork, lamb and sheep-milk cheese.

I love this on the side of a big bowl of marinara and linguine and the only way to make it – from scratch!

2 ¼ pound pork shoulder

2 ¼ pound lamb

1 C Pecorino Cheese, grated

6 Tbsp. Tomato Paste

5 ½ tsp. Salt

½ C Chopped Basil

¼ C Chopped Parsley

2 Tbsp. Black Pepper

½ C Ice Water

Hog Casings

Chill the meat to 40 degrees Farenheight, cut into large cubes and grind through a 3/16 inch plate.

Add salt to meat a mix well.

Dissolve the tomato paste in the ice water and mix into the meat.

Mix in all other ingredients.

Stuff into hog casings and tie off into 8 inch lengths.

Refrigerate 24 hours.

Bon Appetit!