Homemade Italian Sausage

Recipesfull introduces to you: Italian Recipes. (Homemade Italian Sausage). One of my earliest and most vivid food memories was when my uncle Bill would make his famous dried Italian sausage every Christmas Eve. They'd be fried after Midnight Mass and served on bread with roasted red peppers. This fresh version was inspired by those. If you can manage not to eat them right away, letting them dry for a day or two really deepens the flavor, and firms up the texture as well, in true Uncle Billy fashion.

Brief

Prep 1hr10 mins

Cook: 20 mins

Additional: 1day

Total: 1day

Servings: 8

Yield: 8 sausages

Homemade Italian Sausage

Ingredients

3 pounds pork shoulder

4 cloves garlic

1 ounce kosher salt

divided

2 tablespoons whole fennel seeds

toasted

1 teaspoon anise seed

2 teaspoons freshly ground black pepper

2 teaspoons red pepper flakes

1 teaspoon ground cayenne pepper

1 teaspoon dried oregano

1 teaspoon dried marjoram

½ teaspoon ground coriander

½ teaspoon ground mustard

¼ teaspoon ground allspice berries

1 tablespoon white sugar

2 tablespoons cold water

sausage casing

soaked in water until soft

Mediterranean Black Olive Bread

World Cuisine

Directions

Step 1

Cut pork shoulder into cubes. Place in a bowl and refrigerate while preparing the other ingredients.

Step 2

Grind garlic with a pinch of salt in a mortar to make a paste. Add fennel anise and black pepper. Bruise spices lightly with a pestle to release the flavors. Add red pepper flakes cayenne pepper oregano marjoram coriander mustard allspice sugar and a splash of water. Stir to combine.

Step 3

Add the spice paste to the pork cubes. Mix thoroughly by hand. Add the remaining salt. Cover and refrigerate until flavors meld 8 hours to overnight.

Step 4

Process the cold pork through a meat grinder on the slowest speed.

Step 5

Push a casing onto the stuffing tube of your meat grinder. Feed the sausage meat through the filling tray. Run the meat through the casing on the slowest speed until all the casing is used up. Tie casing at the end into a knot. Pinch and twist the meat to create links if desired.

Step 6

Place sausage onto a wire rack set over a sheet pan. Refrigerate uncovered for 24 hours.

Step 7

Preheat a charcoal grill for medium heat. Separate the links and grill them until browned about 5 minutes per side.

Nutritional Information

Homemade Italian Sausage

Servings Per Recipe:8

Calories: 194.4

% Daily Value *

Protein: 20.4g 41%

Carbohydrates: 4.2g 1%

Dietary Fiber: 1.3g 5%

Sugars: 1.7g

Fat: 10.4g 16%

Saturated Fat: 3.8g 19%

Cholesterol: 74.4mg 25%

Vitamin A Iu: 429.6IU 9%

Niacin Equivalents: 6.7mg 51%

Vitamin B6: 0.4mg 25%

Vitamin C: 1.8mg 3%

Folate: 1.9mcg 1%

Calcium: 50.4mg 5%

Iron: 2.2mg 12%

Magnesium: 27.6mg 10%

Potassium: 302.1mg 9%

Sodium: 1464.5mg 59%

Thiamin: 0.5mg 55%

Calories From Fat: 93.5

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.