Homemade Sweet Italian Sausage recipe

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Homemade Sweet Italian Sausage recipe

It has been  many years since I have made my own sausage, so I started a category for sausage making a couple of months ago. Breakfast Sausage ; I forgot how good the fresh sausage is. My wife said, “Wow this is really good you could sell a lot of this”. Well I think she forgot that that is exactly what we use to do, except at that time, we used a venison and pork combination because we processed venison for the hunters. This Homemade Italian Sausage recipe has a good blend of seasoning that works for wild game, pork or beef. Venison is kind of dry so I usually use a 50/50 combination of venison, and pork butts, but you can mix the combination up to suit your taste. You can link your sausage by purchasing casing from your local market. If you can’t locate them in the meat counter ask the meat department- they can order them for you. I like to spit the sausage up a little bit so I have some links, and some bulk Italian sausage in the freezer. If you decide to make links you will need 32-35mm hog casings along with a sausage stuffer, or an attachment for your grinder. (Most home electric meat grinders come with the attachment)

Homemade Sweet Italian Sausage recipe
 
Prep time
Total time
 
Author:
Recipe type: Main
Cuisine: Italian
Serves: Makes 5 pounds
Ingredients
  • 5 pounds of pork butts or (pork and venison combination)
  • 2½ tablespoons of canning or pickling salt
  • 8 ounces of ice water
  • 1½ teaspoons fennel seed (optional)
  • 1 teaspoon coarse black pepper (fresh ground)
  • 1 teaspoon garlic powder
  • 1½ teaspoon sugar
Instructions
  1. Cut the meat up to fit the size of your grinder. If you are using a combination of different kinds of meat, like wild game and pork, mix the meat together before grinding.
  2. Grind the meat through a 1/ 4 or 3/ 8 inch size plate.
  3. In a medium size bowl, starting with the water, combine all the ingredients. Using your hands or a meat mixer, mix the seasoning into the meat until thoroughly combined.
  4. Note about hog casing-they may be packed in salt, so thoroughly rinse them, and flush them out with cold water before stuffing.
  5. Place the sausage casing over the stuffing horn, and then stuff and link. Take out what you need fresh and freeze the rest.

 

Homemade Sweet Italian Sausage recipe Homemade Sweet Italian Sausage recipe

Homemade Sweet Italian Sausage recipe Homemade Sweet Italian Sausage recipe

Homemade Sweet Italian Sausage recipe

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Comments

  1. Juliette says:

    No,The only way you could do that would be to take all the meat out of the casing and add more UNSALTED meat and remix and stuff again.Boiling them for a few miuetns before frying will help slightly.But it could also be the casing.Casings come packed in heavy salt( I mean they are super salty) and have to be rinsed for about 10 miuetns( rinsed and stirred and rinsed)The way you can tell is to take some meat out of the casing and see if its the meat or the casing or both that are salty.Fry just the meat and taste. If it OK then all you have to do is soak them in running cold water to remove the salt from the casing.The proper amount of salt for sausage is 3 ounces for every 10 pounds.So 20 lbs he would have had to use no more then 6 ounces of salt and 1 1/4 ounces of course black butcher pepper.

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