Joseph Ionadi’s Sweet Italian Sausage
|PREP TIME: 2 Hours||MAKES: 160 (6-inch) links|
Joseph Ionadi was born in Calabria, Italy and moved to Toronto, Canada in 1958. Today, he owns Donnalia Fruit Market on Jane Street in the city. He sells a variety of fruits, vegetables and specialty Italian items such as pasta and olive oil.
|50 pounds ground pork butt |
6 cups sweet red pepper sauce (see recipe)
2 ounces red peppers, dried and crushed
|2 ½ ounces cracked black pepper |
9 ½ ounces salt
1 ounce fennel seed
The pork butt should be ground through a 3/8-inch die to achieve the perfect-sized grind. Combine all of the above ingredients and stuff into a 38mm hog casing available from your local butcher shop. This will make approximately 160 (6-inch) links. Grill or pan sauté with smothered onions and peppers.