Making Italian Sausage
From elgourmand 9 years ago
- 2 hrs to make
- Serves lots
This is the sausage of pizza, and a whole bunch of other great stuff. I simply can’t believe I haven’t posted this before. However, I checked and nada. As much of this stuff as I make, and use, that is incredible. Read more Well, better late than never. At least ninety seven percent of you are saying, why bother, they have good Italian sausage at the Super Market. Where you live, maybe yes and maybe no. Where I live, that has never happened. Here, it’s DIY or DWO (do without). So, I started making this about 25 years ago. Back then, I had to get my family in the US to send me the spices. If you’re happy with the Italian sausage you buy, fine. I happen to enjoy making sausage and the outcome is always great. There is something good about making a dish with sausage you made. See less
Ingredients
- • 2 lbs. (1 kg.) Pork. shopping list
- • ¼ lb. (113g) skinless & boneless beef or pork fat. Is sausage, amigo. shopping list
- • ½ cup red wine. shopping list
- • 3 tsp. Salt. shopping list
- • 3 tsp. fennel shopping list
- • ½ tsp FG black pepper. shopping list
- • ½ tsp. Ground coriander. shopping list
- • 1 tsp. Oregano. shopping list
- • 4 cloves garlic, finely minced. shopping list
- • ½ tsp. Anise seed, very finely chopped. shopping list
- • ¼ tsp. caraway seed. shopping list
How to make it
- 1. Measure out spices, mix with wine and set aside.
- 2. Cut the meat and fat into 1” X 1” (2.5 X 2.5 cm) cubes.
- 3. Put the meat, fat & grinder in the freezer, until meat is semi frozen. Set up the grinder and grind the meat and fat through a 3/16" plate. Meat and fat should fall neatly into the bowl. They should be as cold as possible when grinding. Partially frozen is best if the grinder can handle it.
- 4. Add spice and wine mix to meat and fat, mix THOROUGHLY See Photo. Chill in freezer for 30 minutes.
- 5. Run the mixture through 1/4" plate. If you are going to stuff into casings, return to freezer while setting up stuffer. See Photo
- 6. If bulk sausage is all that is required, just divide it up into lumps as required, wrap in plastic or freezer bags and freeze till needed.
- 7. If you want sausage, take the mixture out of the freezer and put into casings. See Photo
- 8. Return to the freezer until needed.
- I usually stuff this, but not always. If you’re going to smoke this, you gotta stuff it.
- At this point you can decide whether to smoke the sausage or not. Sometimes I do and sometimes not. Often, it depends on the weather.
People Who Like This Dish 3
- twill10 Cape Girardeau, MO
- MikeyfromAR Colorado High Desert, US Of A
- clbacon Birmingham, AL
- elgourmand Apia, WS
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