Homemade Spicy Italian Sausage
Difficulty: IntermediateServings
12
linksPrep time
45
minutesCooking time
40
minutesIngredients
2 pounds pork butt, well-marbled, cut into 1″ inch pieces
1 pound pork fat, cut into 1” pieces
1 tablespoon plus 1 1/2 teaspoons paprika
1 teaspoon cayenne (or to taste)
1 tablespoon salt
1 tablespoon freshly cracked black pepper
1/2 teaspoon ground anise
2 tablespoons freshly chopped Italian parsley leaves
3 tablespoons dry red wine
1/8 teaspoon oregano
2 tablespoons minced garlic
1/8 teaspoon thyme
1 1/2 teaspoons toasted fennel seeds
2 teaspoon red pepper seeds
Directions
- Grind pork and pork fat with a medium grind 1/4″ or to your preference.
- Grind all spices together and then add to your ground pork and mix well.
- Put in refrigerator overnight to give spices time to saturate meat mixture. (You can fry a patty up to test spices in the morning and adjust if you like.)
- Stuff the meat into the casings.
- Twist to make links approximately 5” in length.
- Cook sausage in usual manner, making sure the internal temperature of the sausage links reaches at least 145 degrees F. (Uncooked sausage can be stored in the refrigerator up to 3 days or freeze and use within 3 months.)
Notes
- I recently ran across a site with many sausage recipes. While I have not yet tried any personally I will be in the future. https://www.meatprocessingproducts.com/sausage-recipes.html
Did you make this recipe?
Tag @riehlfood on Instagram and hashtag it #riehlfood
Like this recipe?
Follow us @riehlfood/riehl-food/ on Pinterest
Did you make this recipe?
Like us on Facebook