Homemade Italian Sausage
Making your own Italian sausage at home fills your kitchen with mouthwatering scents and allows for customization of flavors.
Ingredients
Pork and Seasonings
- 6 pounds Pork shoulder (Cut into large 2-inch cubes)
- 2.5 tablespoons kosher salt (40 grams) or other coarse salt
- 4 tablespoons fennel seeds
- 4 tablespoons sweet paprika
- 4 tablespoons fresh oregano (4 grams) finely minced
- 4 tablespoons fresh basil (10 grams) finely minced
- 4 tablespoons fresh Italian parsley (10 grams) finely minced
- 2 tablespoons red pepper flakes (11 grams)
- 2 tablespoons granulated garlic (22 grams)
- 1 tablespoon black pepper (6 grams)
- 1 teaspoon cayenne pepper
- 0.5 cup red wine (chilled)
Instructions
Preparation
- Cut the pork shoulder into large 2-inch pieces, removing any bones or sinew. Pop them in the freezer for 10-20 minutes to make grinding easier.
- Using a meat grinder, grind the pork into a bowl set in ice. Aim for a clean, distinct grind — if it looks more like mush, stop and clean out the grinder.
- Add all the seasonings to the ground meat. Get in there with your hands! Mix until combined, then pour in the chilled red wine and continue mixing until it’s sticky.
- Take a small amount, cook it in a pan, and taste. Adjust seasonings as needed.
- Divide the meat into smaller portions. One-pound bags work great.
Storage
- Store in freezer-safe or vacuum-sealed bags. Use fresh within 3-5 days, or freeze until you’re ready to use them.
Notes
Keep everything cold while grinding and mixing to help maintain the sausage's texture. If you’re feeling adventurous, throw in some extra herbs or a hint of lemon zest. Don’t overmix, as you want it combined but not mushy.