Homemade Italian Sausage (Print Version)
# Ingredients:
01 -
3 pounds pork shoulder.
02 -
4 cloves garlic.
03 -
1 ounce kosher salt, divided.
04 -
2 tablespoons whole fennel seeds, toasted.
05 -
1 teaspoon anise seed.
06 -
2 teaspoons black pepper, freshly ground.
07 -
2 teaspoons red pepper flakes.
08 -
1 teaspoon cayenne pepper.
09 -
1 teaspoon dried oregano.
10 -
1 teaspoon dried marjoram.
11 -
1/2 teaspoon ground coriander.
12 -
1/2 teaspoon ground mustard.
13 -
1/4 teaspoon ground allspice.
14 -
1 tablespoon white sugar (optional).
15 -
2 tablespoons cold water.
16 -
Sausage casings, soaked in water.
# Instructions:
01 -
Cut pork into cubes, refrigerate.
02 -
Make garlic paste with pinch of salt.
03 -
Add fennel, anise, black pepper to paste.
04 -
Mix in remaining spices, sugar, water.
05 -
Combine spice paste with pork.
06 -
Add remaining salt.
07 -
Refrigerate 8 hours or overnight.
08 -
Grind cold pork through meat grinder.
09 -
Stuff into casings.
10 -
Tie ends, make links if desired.
11 -
Place on wire rack over sheet pan, refrigerate uncovered 24 hours.
12 -
Grill over medium heat about 5 minutes per side.
# Notes:
01 -
Toast whole spices for better flavor.
02 -
Can use food processor to grind meat if needed.
03 -
Drying time enhances flavor and texture.