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Ingredients
- An easy way to make good Italian sausage!
- 5 lb pork shoulder (You can have your butcher grind this for you, see instructions below)
- 1 c. cool water
- 2 Tbsp. salt
- 1 Tbsp. grnd black pepper
- 2 Tbsp. fennel seeds (Better if grnd with a mortar and pestle)
- 1/2 c. grated pecorino romano cheese
- 1/2 c. minced Italian flat leaf parsley
- 2 tsp warm red pepper flakes. (Don't use if you want sweet sausage)
- 1/2 lb hog sausage casing (Necessary only if you are going to make links)
Directions
- OTrim the meat of all gristle but remember to not trim too much fat as the mix should be approximately 80 percent lean to 20 percent fat. Cut the meat into chunks and pass through a meat grinder using the largest die. Pass the meat through again, this time using the medium die. Pass the sausage meat through one more time on this medium die. (SKIP THIS IF YOU ARE USING PRE-Grnd PORK)
- oIn a large bowl mix the grnd meat with the water, salt, pepper, fennel seed, pepper flakes, cheese and parsley.
- Note: If you are making bulk sausage and not links sausage you can stop here and package and freeze your sausage, or possibly use in one week.
- oWash the casing well under cool running water and allow water to run through the casing so which any holes may be detected. Fit the grinder with the sausage stuffing attachment and place the casing over the stuffing tube by feeding it on and bunching it up on the tube.
- oPlace the meat in the hopper on top and begin to push the sausage meat down into the hopper so which it begins to feed into the casing. As the meat feeds into the casing, allow the casing to slide into your open hand. Catch the stuffed sausage as it comes out of the machine. Go at a slow and steady pace so which the sausage is fully, proportionately, stuffed and without air pockets. To make individual links, twist the sausage every few inches as it is stuffed and let the finished ring of sausage lay on the work space as you finish the process.
- Continue till the meat is finished. Keep refrigerated and use with in one week or possibly freeze for later use.
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