Italian Sausage
Posted By: Delish640482
Pro Chef Or Baker? No
Is This Recipe In Your Cookbook? Yes
Origin: United States
Local Name: Home Made Italian Sausage
Primary Ingredients: Pork
Primary Spices: Paprika, garlic, fennel
Prep Time: 30 Minutes
Cook Time: N/A
Skill Level: 1
Categories: Lunch, Dinner, Party, BBQ
Intro By Creator: In your first batch… measure it all out EXACTLY… then tinker with it.
Creator's Notes & Tips
This recipe was developed by a 2nd generation Italian, according to how his father did it. The first time you make this, don’t tinker with the recipe. Make it exactly like he did. That’ll be your baseline… then tinker and customize.
20 YDS of sausage casings, will be enough to do 25 – 30 lbs of ground meat.
The best cut of pork to use, are pork shoulder butts.
The second best cut of pork to use are whole pork shoulder (i.e. NY Shoulder).
The third best cut of pork to use would be Picnic Pork Shoulder.
Remove any “blubbery” fat, keep “firm” fat (do not make your meat too lean – sausage needs fat).
Use a meat grinder plate with ½ inch holes.
Mix all ingredients very well.
Fill casings so that they are firm to touch.
use natural casing 32 – 35 mm.
Use the 1/2″ grind.
A #10 grinder grinder is ideal. Can use #8 or #12 manual as well.
Have a bunch of string handy, cut into about 8″ lengths to tie off the links.
After the sausage is made, let them sit in the fridge overnight for for the flavor to become fully infused.
You can also make sausage patties, and leave some of the like regular ground meat to use in other meals like sauces.
How To Make It Delishier
Ingredients Are Per lb. of Meat
- 4.5 gms / 0.8 tsp of salt/lb of meat
- 1.5 gms / 0.65 tsp of black pepper/lb of meat (optional)
- 0.85 gms / 3/4 tsp of hot chili flakes/lb (for medium-hot sausage) (optional)
- 2.5 gms / 1 tsp + 1/8 tsp of paprika/lb of meat
- 0.5 to 1 gm / 1/4 to 1/2 tsp of fennel seeds/lb of meat (optional)
- 25 gms of pepper paste/sauce per lb of meat (i.e. a 1-liter Jar does 35 – 40 lbs)
- 1 cup of dry red wine/10 lbs of meat (optional)
- Cut the meat into smaller chunks and only trim off the blubbery fat… and if you find the piece in the center that’s like cartilage, discard that out too.
- Mix the spices in a small bowl.
- Sprinkle the spices over the cubed meat – BEFORE grinding.
- Let it sit in the fridge for about an hour to make sure it’s COLD. Heat is the enemy for meat grinding.
- Grind the meat.
- Sprinkle the spices over the ground meat.
- Mix the meat by hand VERY thoroughly.
- Prepare the casings by separating what you need. Put them into cold water and run water through them. Then if you can, turn them inside out using cold water by grabbing an edge and feeding back the other end while filling it water – starting at the rim.
- Line up the casings by placing them in a small bowl and letting one end just hang over the bowl of each one to make it easy to use.
- Install the stuffer cone on the grinder and put on the casing. It may stick… oil works, but this is better: Push a little meat through the cone, and as you feed the casing back over the cone, push a little meat back with it. This way, the casing will not stick.
- Start filling the casing – don’t leave air pockets, but also don’t overstuff.
- Can make them as big as you like – in a coil for a family meal.
- To create the links, tie 2 strings about 1/2″ apart and cut between them.
- You can make a large coil first, then create the links.
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