Mamu Italian Sausage
1½ pounds / 1,135 grams Mamu
1 Tablespoon / 17 grams Salt
1½ teaspoons / 7.5 grams Sugar
1½ teaspoons / 3.9 grams Black pepper
1 teaspoon /2 grams Ground coriander
½ teaspoon / 1.5 grams Cayenne
1½ teaspoons /1.25 grams Dried oregano
1 scant teaspoon / 3 grams Garlic powder
1½ teaspoons / 3.25 grams Fennel seeds
2 tablespoons / 37 grams Red wine, dry
Vegan sausage casings (optional)
1. Mix all ingredients together in a large bowl.
2. If you like, stuff into vegan sausage casings, forming 10 links.
3. Cook in a pan over medium-high heat, breaking it up with a spatula, until browned or cook sausages until the internal temperature registers 165°F (74°C) on an instant read thermometer.
Note: Sausage mix can be made ahead of time and refrigerated or frozen. If refrigerated, consume within five days.