Homemade Mild Italian Sausage
Equipment
- 1 Large Mixing Bowel For combining the sausage ingredients.
- Meat Grinder or Food Processor To finely grind the pork and spices.
- Sausage Stuffer or Sausage Attachment For filling the sausage casings (optional)
- Small Skillet For testing seasoning in the sausage mixture.
- Oven thermometer (optional) To check the internal temperature of the sausage.
Ingredients
- 3 tbsps dry red wine
- 3 lbs well-marbled pork butt cut into ½-inch pieces
- 2 tbsps minced garlic
- 1 tbsp plus 1½ tsps paprika
- 1½ tsps toasted fennel seeds
- 1 tbsp salt
- 1 tbsp freshly cracked black pepper
- 1 tsp cayenne
- ½ tsp ground anise
- 2 tbsps freshly chopped Italian parsley leaves
- pork casings optional
Instructions
- Combine the pork butt, garlic, paprika, fennel seeds, salt, pepper, cayenne, anise, parsley, and red wine in a large bowl and toss well to coat. Refrigerate covered overnight or up to 24 hours.
- Pass the mixture through a meat grinder fitted with a medium die. Alternately, transfer to a food processor in 2 batches and process until finely ground. To test the seasoning, heat 1 teaspoon oil in a small skillet, and cook about 2 teaspoons of the mixture. Adjust the seasonings, to taste.
- Using the sausage attachment on a mixer, stuff the meat into the casings, if being used. Twist and tie off to make 4-inch sausages. Alternately, shape into patties. Cook the sausage in usual manner, making sure the internal temperature of the sausage links reaches at least 150°F. Uncooked sausage can be stored in the refrigerator up to 3 days or freeze and use within 3 months.
Notes
- Testing the Seasoning: Always test a small portion of the sausage mixture before stuffing the casings to ensure the flavor is balanced.
- Storage Tip: Uncooked sausages can be stored in the refrigerator for up to 3 days, or frozen for up to 3 months.
- Casings Optional: If you don’t have sausage casings, you can shape the mixture into patties for easy cooking.
- Cooking Method: Make sure the sausages are fully cooked, with an internal temperature reaching at least 150°F for safe consumption.