My friend Dick Bagnetto gave me this old family recipe
(Butcher Leon Fontana)
25 # beef chuck,coarsely ground
8 oz saly
1# Parmesano cheese,grated
2 tablespoon Accent
1 1/2oz fennel or anise seed
1 1/12 oz minced garlic
1/2 gallon water
2 oz black pepper
Grind him all up
Stuff into very clean lamb casings
(pork may be mixed with beef,Boston Butt)

--
Enjoy
Hank

hankus wrote:
> My friend Dick Bagnetto gave me this old family recipe
> (Butcher Leon Fontana)
> 25 # beef chuck,coarsely ground
> 8 oz saly
> 1# Parmesano cheese,grated
> 2 tablespoon Accent
> 1 1/2oz fennel or anise seed
> 1 1/12 oz minced garlic
> 1/2 gallon water
> 2 oz black pepper
> Grind him all up
> Stuff into very clean lamb casings
> (pork may be mixed with beef,Boston Butt)
>

It sounds good, but I have to wonder how "Old Family" it is if it uses
"Accent".

--
God got a virgin pregnant by magic; God doesn't play by the rules.

-Izzy, Grey's Anatomy

On Apr 4, 9:56 am, ravenlynne > wrote:
> hankus wrote:
> > My friend Dick Bagnetto gave me this old family recipe
> >
> >
> > 2 tablespoon Accent

>
> It sounds good, but I have to wonder how "Old Family" it is if it uses
> "Accent".
>
>
Yeah, I wondered that too. Accent has been around awhile, but I don't
think it qualifies for "old family recipe." And good grief, I love
Eye-talian sausages but not enough to invest in 25 pounds of meat.
I'll just buy a manageable size at the grocery, 6, I think is in the
package.

hankus said...

> My friend Dick Bagnetto gave me this old family recipe
> (Butcher Leon Fontana)
> 25 # beef chuck,coarsely ground
> 8 oz saly
> 1# Parmesano cheese,grated
> 2 tablespoon Accent
> 1 1/2oz fennel or anise seed
> 1 1/12 oz minced garlic
> 1/2 gallon water
> 2 oz black pepper
> Grind him all up
> Stuff into very clean lamb casings
> (pork may be mixed with beef,Boston Butt)


Sounds like a lemon, imho.

Not only is it a very sloppy and typo'd recipe, it resembles no Italian
sausage (which means pork to me) recipe I've ever seen.

I think the old family recipe is safe from cloning.

Andy

In article >, Andy <q> wrote:

> hankus said...
>
<snipped rather boring recipe>
>
> Sounds like a lemon, imho.
>
> Not only is it a very sloppy and typo'd recipe, it resembles no Italian
> sausage (which means pork to me) recipe I've ever seen.
>
> I think the old family recipe is safe from cloning.
>
> Andy

I don't mean to be mean, but I agree.
Here is the one I used last to make #25 using turkey breast and pork.
It's gotten good reviews from those I've shared it with:

To each lb. of meat was added:

1/2 tsp. salt free lemon pepper (it called for black pepper but I was
too tired to grind that much but the result was excellent so I'll
probably just use this from now on! All I have on hand are fresh
peppercorns in a grinder)

1/4 tsp. garlic powder or granulated garlic

1/4 tbs. sea salt

1/4 tbs. dried basil

1/4 tsp. dried rubbed sage

1 tbs. mixed Italian herbs, McCormick brand to include:
Marjoram, Thyme, Rosemary, Savory, Sage, Oregano and Basil.

I don't normally use spice mixes for stuff like this, but it smelled
"right" if you know what I mean. I did add extra Basil and Sage as noted
above.

Final flavorings per lb. were 1/2 tsp. paprika and 1 tsp. whole fennel
seed. I made 24 lbs. at roughly 8 oz. per link.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Andy wrote on Wed, 04 Apr 2007 11:10:54 -0500:

??>> My friend Dick Bagnetto gave me this old family recipe


??>> 2 tablespoon Accent

I wonder if Dick Bagnetto has Japanese ancestors!

A> Sounds like a lemon, imho.

A> I think the old family recipe is safe from cloning.


James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.comcast.not

On Apr 4, 10:56�am, ravenlynne > wrote:
> hankus wrote:
> > My friend Dick Bagnetto gave me this old family recipe
> > (Butcher Leon Fontana)
> > 25 # beef chuck,coarsely ground
> > 8 oz saly
> > 1# Parmesano cheese,grated
> > 2 tablespoon Accent
> > 1 1/2oz fennel or anise seed
> > 1 1/12 oz minced garlic
> > 1/2 gallon water
> > 2 oz black pepper
> > Grind him all up
> > Stuff into very clean lamb casings
> > (pork may be mixed with *beef,Boston Butt)
>
> It sounds good, but I have to wonder how "Old Family" it is if it uses
> "Accent".

That's like questioning how "Old Family" the tomato is in Italian
cookery.

MSG was isolated ~1860, has been used as a flavor enhancer since about
1910, and became popular in the US about 1940.

After reading the last line it appears that beef became inadvertantly
written for pork... first ingredient should read 25 pounds of pork.
Anyone has a problem with the 25 lbs need only divide all quantities
by 10. My only question regards the water, typically ice cubes are
ground along with the meat, keeps everything cold, helps prevent
smearing. Also my personal preferance is for fennel seed, I think
anise seed is just plain awful for Italian sausage. And I don't
recommend using fresh garlic, it's near impossible to grind so that it
becomes evenly dispersed... dehy granulated garlic will impart a more
traditional flavor anyway.

Sheldon

> wrote:
> good grief, I love
> Eye-talian sausages but not enough to invest in 25 pounds of meat.

I think even you are capable of dividing by 10.

> I'll just buy a manageable size at the grocery, 6, I think is in the
> package.

Then you don't care who you eat.


Sheldon

On Apr 4, 12:10�pm, Andy <q> wrote:
> hankus said...
>
> > My friend Dick Bagnetto gave me this old family recipe
> > (Butcher Leon Fontana)
> > 25 # beef chuck,coarsely ground
> > 8 oz saly
> > 1# Parmesano cheese,grated
> > 2 tablespoon Accent
> > 1 1/2oz fennel or anise seed
> > 1 1/12 oz minced garlic
> > 1/2 gallon water
> > 2 oz black pepper
> > Grind him all up
> > Stuff into very clean lamb casings
> > (pork may be mixed with *beef,Boston Butt)
>
> Sounds like a lemon, imho.
>
> Not only is it a very sloppy and typo'd recipe, it resembles no Italian
> sausage (which means pork to me) recipe I've ever seen.

The pork and beef were obviously transposed... from all the typos it
was obviously typed by a genuwine WOP... which remends me, it needs a
bottle of dago red.

Sheldon

hankus wrote:
> My friend Dick Bagnetto gave me this old family recipe
> (Butcher Leon Fontana)

My southern Italian family's homemade Italian sausage recipe has very
simple ingredients. We'd make roughly 40 lbs. at a time:

- ground pork butt
- salt
- freshly ground black pepper
- red pepper flakes
- dried fennel seed
- fresh garlic juice (crush garlic into water,
let sit for 10 minutes, then strain garlic
out and only use the garlic water)

It is always a two day process. First day was grinding and seasoning
the meat, then refrigerating until the next day. Second day a bit of
the meat was cooked to verify seasonings, adjusting if necessary, and
then stuffed into all-natural pork casings.
- Mickey

On Apr 4, 10:07?am, Steve Wertz > wrote:
> On Wed, 4 Apr 2007 07:15:24 -0500, hankus wrote:
> > My friend Dick Bagnetto gave me this old family recipe
> > (Butcher Leon Fontana)
> > 25 # beef chuck,coarsely ground
> > 8 oz saly
> > 1# Parmesano cheese,grated
> > 2 tablespoon Accent
> > 1 1/2oz fennel or anise seed
> > 1 1/12 oz minced garlic
> > 1/2 gallon water
> > 2 oz black pepper
> ...
> > Grind him all up
>
> I thought it was a 'her' named Saly?

_Grind "him" all up_ is perfect guinea English, especially for
sausage, even a dumb WOP knows sausage is a *him*.

Sheldon

In article >,
Mickey Zalusky > wrote:

> hankus wrote:
> > My friend Dick Bagnetto gave me this old family recipe
> > (Butcher Leon Fontana)
>
> My southern Italian family's homemade Italian sausage recipe has very
> simple ingredients. We'd make roughly 40 lbs. at a time:
>
> - ground pork butt
> - salt
> - freshly ground black pepper
> - red pepper flakes
> - dried fennel seed
> - fresh garlic juice (crush garlic into water,
> let sit for 10 minutes, then strain garlic
> out and only use the garlic water)
>
> It is always a two day process. First day was grinding and seasoning
> the meat, then refrigerating until the next day. Second day a bit of
> the meat was cooked to verify seasonings, adjusting if necessary, and
> then stuffed into all-natural pork casings.
> - Mickey

I've also started pre-seasoning an 8 oz. sample PRIOR to seasoning the
batch to check the recipe.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Apr 4, 12:09 pm, "Sheldon" > wrote:
> > wrote:
> > good grief, I love
> > Eye-talian sausages but not enough to invest in 25 pounds of meat.
>
> I think even you are capable of dividing by 10.
>
> > I'll just buy a manageable size at the grocery, 6, I think is in the
> > package.
>
> Then you don't care who you eat.
>
> Sheldon

>
>
Maybe not, but I'll still stick with the Johnsville sausages, thank
you very much.

On Apr 4, 1:15�pm, Mickey Zalusky > wrote:
> hankus wrote:
> > My friend Dick Bagnetto gave me this old family recipe
> > (Butcher Leon Fontana)
>
> My southern Italian family's homemade Italian sausage recipe has very
> simple ingredients. *We'd make roughly 40 lbs. at a time:
>
> * - ground pork butt
> * - salt
> * - freshly ground black pepper
> * - red pepper flakes
> * - dried fennel seed
> * - fresh garlic juice (crush garlic into water

I realize that experienced sausage makers can figure it out but still
it would be helpful to give a quantity for each ingredient.

Sheldon

itsjoannotjoann wrote:

>> Then you don't care who you eat.
>>
>> Sheldon
>
>>
> Maybe not, but I'll still stick with the Johnsville sausages, thank
> you very much.
>
Gag. I think those are some of the worst sausages I've ever tried.
I like to buy Italian sausage from Provisions company, out of Union
City, NJ. My Fresh Market chain carries them. Otherwise it is rare to
find good Italian sausages to buy down South!
And bread...hard to find a good baker down south too. They keep wanting
to mess things up putting Italian bread into plastic bags and making the
often tasteless bread soft to boot. Grrrrrrrrrrrrrr.

Mickey Zalusky wrote:

> hankus wrote:
> > My friend Dick Bagnetto gave me this old family recipe
> > (Butcher Leon Fontana)
>
> My southern Italian family's homemade Italian sausage recipe has very
> simple ingredients. We'd make roughly 40 lbs. at a time:
>
> - ground pork butt
> - salt
> - freshly ground black pepper
> - red pepper flakes
> - dried fennel seed
> - fresh garlic juice (crush garlic into water,
> let sit for 10 minutes, then strain garlic
> out and only use the garlic water)


Now THAT looks like a good sausage! Some people don't like fennel in
sausages, but I do.




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Default User wrote:

> Now THAT looks like a good sausage! Some people don't like fennel in
> sausages, but I do.
> Brian
>
I would never consider them "Italian" sausages without fennel seed!

Sheldon wrote:
> On Apr 4, 1:15�pm, Mickey Zalusky > wrote:
>
>>hankus wrote:
>>
>>>My friend Dick Bagnetto gave me this old family recipe
>>>(Butcher Leon Fontana)
>>
>>My southern Italian family's homemade Italian sausage recipe has very
>>simple ingredients. �We'd make roughly 40 lbs. at a time:
>>
>>� - ground pork butt
>>� - salt
>>� - freshly ground black pepper
>>� - red pepper flakes
>>� - dried fennel seed
>>� - fresh garlic juice (crush garlic into water
>
>
> I realize that experienced sausage makers can figure it out but still
> it would be helpful to give a quantity for each ingredient.
>
> Sheldon
>
When my grandfather did this he would eyeball all the seasonings so I
have no historical family seasoning measurements. Over the years, I've
played around and here are my approx. measurements that most closely
resemble my family's sausage recipe:

For 5 pounds of meat.....
Salt - 1 tablespoon plus 2 teaspoons
Black Pepper - 1 1/2 teaspoons
Fennel - 5 teaspoons
Red Pepper Flakes - 1.5 teaspoons to 1 tablespoon or more depending on
your desire for heat
Crushed Garlic - 3-5 cloves put through a garlic press, added to approx.
1 cup water. Strain garlic and add only the "garlic water" into the
meat mixture.

My family's technique using just the garlic water, not the actual
crushed garlic in the sausage mixture, agrees with previous comments on
avoiding actual pieces of garlic in the sausage.

I sometimes grind the fennel seed in a coffee grinder before adding it
to the mixture because a few of my family members don't like biting into
the whole seeds.
Mickey

Goomba38 wrote:
> itsjoannotjoann wrote:
>
>>> Then you don't care who you eat.
>>>
>>> Sheldon
>>
>>>
>> Maybe not, but I'll still stick with the Johnsville sausages, thank
>> you very much.
>>
> Gag. I think those are some of the worst sausages I've ever tried.
> I like to buy Italian sausage from Provisions company, out of Union
> City, NJ. My Fresh Market chain carries them. Otherwise it is rare to
> find good Italian sausages to buy down South!
> And bread...hard to find a good baker down south too. They keep wanting
> to mess things up putting Italian bread into plastic bags and making the
> often tasteless bread soft to boot. Grrrrrrrrrrrrrr.

I am spoiled. The good bakeries around here know that you never but
Italian rolls/bread in anything except an unsealed paper bag. We also
have a couple great mom & pop shops that make great sausage.

Goomba38 wrote:

> Default User wrote:
>
> > Now THAT looks like a good sausage! Some people don't like fennel in
> > sausages, but I do.
> > Brian
> >
> I would never consider them "Italian" sausages without fennel seed!

Yeppers.




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Default User wrote:
> Mickey Zalusky wrote:
>
>
>>hankus wrote:
>>
>>>My friend Dick Bagnetto gave me this old family recipe
>>>(Butcher Leon Fontana)
>>
>>My southern Italian family's homemade Italian sausage recipe has very
>>simple ingredients. We'd make roughly 40 lbs. at a time:
>>
>> - ground pork butt
>> - salt
>> - freshly ground black pepper
>> - red pepper flakes
>> - dried fennel seed
>> - fresh garlic juice (crush garlic into water,
>> let sit for 10 minutes, then strain garlic
>> out and only use the garlic water)
>
>
>
> Now THAT looks like a good sausage! Some people don't like fennel in
> sausages, but I do.
>
>
>
>
> Brian
>
I've also used these same seasonings with either cut up (1-inch pieces)
pork butt or boneless, skinless chicken thighs. I just throw in the
crushed garlic and don't bother with the water treatment. It's great
stuff by itself or put on a french roll with roasted red peppers and a
bit of your homemade tomato sauce.

Let's see. I've also sauteed the seasoned meat and used it as a base
for sausage stew (add sautéd onions and more garlic if desired, red bell
peppers, mushrooms, zucchini, then added a can of tomatoes, a bit of
chicken broth and wine. Great with good crusty Italian bread.
Mickey

Ok,Ok I let U guys go on and on...my turn
....it's his recipe,not mine...I don't eat sausage
....if his family spells it "saly" then i pass it on as written :>)
...."no good It. bread in south" Living here in New Orleans which some think
is in the South (but not really) we have lotsa Sicilianos and therefore this
old port city has lotsa great Southern Italian cafes and bakeries..even
invented our own round loaf
(Muffaletta-http://en.wikipedia.org/wiki/Muffuletta ) BTW,I have been to
Italy many times as well as all big US cities...one of the most authentic It
restaurants in a NON heavily Italian American city is in El Paso (young
Italian guy married to a gal from EP who had to move home)

--
Thanks
Hank
"Mickey Zalusky" > wrote in message
...
> Default User wrote:
>> Mickey Zalusky wrote:
>>
>>
>>>hankus wrote:
>>>
>>>>My friend Dick Bagnetto gave me this old family recipe
>>>>(Butcher Leon Fontana)
>>>
>>>My southern Italian family's homemade Italian sausage recipe has very
>>>simple ingredients. We'd make roughly 40 lbs. at a time:
>>>
>>> - ground pork butt
>>> - salt
>>> - freshly ground black pepper
>>> - red pepper flakes
>>> - dried fennel seed
>>> - fresh garlic juice (crush garlic into water,
>>> let sit for 10 minutes, then strain garlic
>>> out and only use the garlic water)
>>
>>
>>
>> Now THAT looks like a good sausage! Some people don't like fennel in
>> sausages, but I do.
>>
>>
>>
>>
>> Brian
>>
> I've also used these same seasonings with either cut up (1-inch pieces)
> pork butt or boneless, skinless chicken thighs. I just throw in the
> crushed garlic and don't bother with the water treatment. It's great
> stuff by itself or put on a french roll with roasted red peppers and a bit
> of your homemade tomato sauce.
>
> Let's see. I've also sauteed the seasoned meat and used it as a base for
> sausage stew (add sautéd onions and more garlic if desired, red bell
> peppers, mushrooms, zucchini, then added a can of tomatoes, a bit of
> chicken broth and wine. Great with good crusty Italian bread.
> Mickey

hankus said...

> Ok,Ok I let U guys go on and on...my turn
> ...it's his recipe,not mine...I don't eat sausage


hankus, you now claim you don't eat sausage, after offering up this slop
recipe for the newsgroup?

I knew you and your recipe were both lemons.

hankushole!!!

Andy

"Sergio" wrote:

penmart sez:
> > even a dumb WOP knows sausage is a *him*.
>
> Dear Sheldon

Flattery will get you nowhere... if you think a sausage is feminine
then you truly are a dumb finochio... keep your slimely lips away from
my saw-seege, you friggin' shadrool.

Sheldon wrote:
> "Sergio" wrote:
>
> penmart sez:
>
>>>even a dumb WOP knows sausage is a *him*.
>>
>>Dear Sheldon
>
>
> Flattery will get you nowhere... if you think a sausage is feminine
> then you truly are a dumb finochio... keep your slimely lips away from
> my saw-seege, you friggin' shadrool.
>
Cucumbers? Don't recall them in any sausage I've had!

On Apr 4, 10:15 am, Mickey Zalusky > wrote:
> My southern Italian family's homemade Italian sausage recipe has very
> simple ingredients. We'd make roughly 40 lbs. at a time:
>
> - ground pork butt
> - salt
> - freshly ground black pepper
> - red pepper flakes
> - dried fennel seed
> - fresh garlic juice (crush garlic into water,
> let sit for 10 minutes, then strain garlic
> out and only use the garlic water)
>
> It is always a two day process. First day was grinding and seasoning
> the meat, then refrigerating until the next day. Second day a bit of
> the meat was cooked to verify seasonings, adjusting if necessary, and
> then stuffed into all-natural pork casings.
>
This sounds like an excellent process to me. The garlic juice is
worth the effort for this kind of quantity, keeping the spices to the
essential minimum is the best basis, letting the seasonings marry for
a day should make a noticeable improvement. Then cook a little bit up
to verify the seasonings -- exactly the right touch and the mark of a
caring cook. -aem

"Sergio" > wrote in message
...
>
>> sausage, even a dumb WOP knows sausage is a *him*.
>
> Dear Sheldon
>
> You must be much DUMBER then him,

If only "dumb" (meaning stupid, not mute) were all Sheldon is.

He's a pig.

Default User wrote:
> Goomba38 wrote:
>
>> Default User wrote:
>>
>>> Now THAT looks like a good sausage! Some people don't like fennel in
>>> sausages, but I do.
>>> Brian
>>>
>> I would never consider them "Italian" sausages without fennel seed!
>
> Yeppers.
>
>
>
>
> Brian
>

I'm a fennel fan also.

--
God got a virgin pregnant by magic; God doesn't play by the rules.

-Izzy, Grey's Anatomy

cyberSCAT wrote:


> "Sergio" > wrote in message
>
> ...
>
>
>
> >> sausage, even a dumb WOP knows sausage is a *him*.
>
> > Dear Sheldon
>
> > You must be much DUMBER then him,
>
> If only "dumb" (meaning stupid, not mute) were all Sheldon is.
>
> He's a pig.


Yet he SURE does make *you* squeal, heehee...

--
Best
Greg

Sergio wrote:


> > sausage, even a dumb WOP knows sausage is a *him*.
>
> Dear Sheldon
>
> You must be much DUMBER then him,
> Sausage translated in ITALIANO is SALSICCIA, ending with an A
> Therefore making it a FEMININE name.
> Capishi cosa ho detto?
> if you did not understand then you are a SALAME (Masculine )
> Sergio


Uh - oh...

--
Best
Greg lol...


> "Sheldon" > wrote in message
>
> ups.com...
>
>
>
> > On Apr 4, 10:07?am, Steve Wertz > wrote:
> >> On Wed, 4 Apr 2007 07:15:24 -0500, hankus wrote:
> >> > My friend Dick Bagnetto gave me this old family recipe
> >> > (Butcher Leon Fontana)
> >> > 25 # beef chuck,coarsely ground
> >> > 8 oz saly
> >> > 1# Parmesano cheese,grated
> >> > 2 tablespoon Accent
> >> > 1 1/2oz fennel or anise seed
> >> > 1 1/12 oz minced garlic
> >> > 1/2 gallon water
> >> > 2 oz black pepper
> >> ...
> >> > Grind him all up
>
> >> I thought it was a 'her' named Saly?
>
> > _Grind "him" all up_ is perfect guinea English, especially for
> > sausage, even a dumb WOP knows sausage is a *him*.
>
> > Sheldon- Hide quoted text -
>
> - Show quoted text -

Sheldon wrote:

>>> even a dumb WOP knows sausage is a *him*.

>> Dear Sheldon

> Flattery will get you nowhere... if you think a sausage is feminine

He's right, salsiccia is feminine here. And salame is masculine.

> then you truly are a dumb finochio...

LOL
--
Vilco
Think pink, drink rose'

Sheldon wrote:

>>> 1 1/2oz fennel or anise seed

>> Not only is it a very sloppy and typo'd recipe, it resembles no
>> Italian sausage (which means pork to me) recipe I've ever seen.

> The pork and beef were obviously transposed... from all the typos it
> was obviously typed by a genuwine WOP...

A genuine WOP but not from the north, fennel seeds place this recipe's
origins in central or southern Italy.
--
Vilco
Think pink, drink rose'

Mickey Zalusky wrote:

> - dried fennel seed

Anopthe recipe from central or southern Italy.
--
Vilco
Think pink, drink rose'

ravenlynne wrote:

>>>> Now THAT looks like a good sausage! Some people don't like fennel
>>>> in sausages, but I do.

>>> I would never consider them "Italian" sausages without fennel seed!

>> Yeppers.

> I'm a fennel fan also.

Keep into account that fennel seeds are very common in sausages or salami
from the central and southern parts of Italy, while moving north of the
Apennines you'll find always more products without fennel seeds. Some salami
also derive theyr name directly from fennel ("finocchio") as the various
"finocchiona" you find in Tuscany and some other central region.
--
Vilco
Think pink, drink rose'

Mickey Zalusky wrote:

> Second day a bit of the meat was cooked to verify seasonings

In the region of Veneto there's even a risotto which was made with the
salami mix for this exact purpose, and it's self-explanatory name is
"tastasal": from the local dialect "tasté sal", "taste the salt" (amazing
similarity between veneto and english).
--
Vilco
Think pink, drink rose'

In article >,
ravenlynne > wrote:

> Default User wrote:
> > Goomba38 wrote:
> >
> >> Default User wrote:
> >>
> >>> Now THAT looks like a good sausage! Some people don't like fennel in
> >>> sausages, but I do.
> >>> Brian
> >>>
> >> I would never consider them "Italian" sausages without fennel seed!
> >
> > Yeppers.
> >
> >
> >
> >
> > Brian
> >
>
> I'm a fennel fan also.

I agree. It's not Italian sausage without fennel. :-)

Or garlic and basil...
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Vilco wrote:

> Keep into account that fennel seeds are very common in sausages or salami
> from the central and southern parts of Italy, while moving north of the
> Apennines you'll find always more products without fennel seeds. Some salami
> also derive theyr name directly from fennel ("finocchio") as the various
> "finocchiona" you find in Tuscany and some other central region.

That would explain why I expect them so! My family is from outside of
Benevento.

> sausage, even a dumb WOP knows sausage is a *him*.

Dear Sheldon

You must be much DUMBER then him,
Sausage translated in ITALIANO is SALSICCIA, ending with an A
Therefore making it a FEMININE name.
Capishi cosa ho detto?
if you did not understand then you are a SALAME (Masculine )
Sergio



"Sheldon" > wrote in message
ups.com...
> On Apr 4, 10:07?am, Steve Wertz > wrote:
>> On Wed, 4 Apr 2007 07:15:24 -0500, hankus wrote:
>> > My friend Dick Bagnetto gave me this old family recipe
>> > (Butcher Leon Fontana)
>> > 25 # beef chuck,coarsely ground
>> > 8 oz saly
>> > 1# Parmesano cheese,grated
>> > 2 tablespoon Accent
>> > 1 1/2oz fennel or anise seed
>> > 1 1/12 oz minced garlic
>> > 1/2 gallon water
>> > 2 oz black pepper
>> ...
>> > Grind him all up
>>
>> I thought it was a 'her' named Saly?
>
> _Grind "him" all up_ is perfect guinea English, especially for
> sausage, even a dumb WOP knows sausage is a *him*.
>
> Sheldon
>

On Apr 5, 4:37?am, "Vilco" > wrote:
> Sheldon wrote:
> >>> 1 1/2oz fennel or anise seed
> >> Not only is it a very sloppy and typo'd recipe, it resembles no
> >> Italian sausage (which means pork to me) recipe I've ever seen.
> > The pork and beef were obviously transposed... from all the typos it
> > was obviously typed by a genuwine WOP...
>
> A genuine WOP but not from the north, fennel seeds place this recipe's
> origins in central or southern Italy.

You mean the cesspool of the Mediteranean. hehe

Sheldon

Sheldon wrote:

>> A genuine WOP but not from the north, fennel seeds place this
>> recipe's origins in central or southern Italy.

> You mean the cesspool of the Mediteranean. hehe

I got bored of north-south teases many years ago, Shelly. Try it yourself.
--
Vilco
Think pink, drink rose'