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29 Ratings
5 star values:
3
4 star values:
7
3 star values:
12
2 star values:
3
1 star values:
4
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Homemade Italian Sausages
Recipe Summary
Yield: Makes about 2 dozen sausages
Ingredients
Ingredient Checklist
3 1/2 pounds lean pork, preferably from the shoulder
1 pound 2 1/2 ounces fresh back fat
1/2 pound fresh pork skin
40 grams salt
7 grams freshly ground black pepper
1 1/2 grams dry sage
1/2 gram cayenne pepper
7 grams fresh garlic, smashed to a paste in a mortar
4 grams sweet anise seeds
7 grams dextrose (corn sugar)
Standard hog casing, rinsed
Gallery
Homemade Italian Sausages
Recipe Summary
Yield: Makes about 2 dozen sausages
Gallery
Homemade Italian Sausages
Homemade Italian Sausages
Homemade Italian Sausages
Recipe Summary
Yield: Makes about 2 dozen sausages
Recipe Summary
Yield: Makes about 2 dozen sausages
Yield: Makes about 2 dozen sausages
Makes about 2 dozen sausages
Ingredients
Ingredients
- 3 1/2 pounds lean pork, preferably from the shoulder
- 1 pound 2 1/2 ounces fresh back fat
- 1/2 pound fresh pork skin
- 40 grams salt
- 7 grams freshly ground black pepper
- 1 1/2 grams dry sage
- 1/2 gram cayenne pepper
- 7 grams fresh garlic, smashed to a paste in a mortar
- 4 grams sweet anise seeds
- 7 grams dextrose (corn sugar)
- Standard hog casing, rinsed
Directions
Cut pork and back fat into 1-inch chunks, and place on a baking sheet. Cover with parchment-lined foil, and transfer to the freezer until very cold and almost frozen. Using a meat grinder fitted with a 3/8-inch plate, grind pork and back fat together into a large chilled bowl. Change to a 3/16-inch plate, and grind half of the mixture again. Transfer all of the mixture to refrigerator until cold.
Meanwhile, cut pork skin into 2-inch pieces. Bring a medium saucepan of water to a boil. Add pork skin, and cook until it offers little resistance to the point of a knife, about 1 hour. Drain, and rinse pork skin under cold running water. Using a meat grinder fitted with a 1/8-inch plate, grind pork skin. Place ground skin on a plate, and refrigerate until well chilled.
Remove chilled pork, fat, and skin from refrigerator. Break skin into small pieces. Add to a large roasting pan with salt, black pepper, sage, cayenne pepper, garlic, anise seeds, and dextrose. Mix vigorously with a large spatula, alternately cutting through mixture with the edge of the spatula and turning it over until well-blended, about 5 minutes. As you mix you will notice the meat grow firm and compact.
Tie a knot at the end of hog casing to prevent any of the sausage mixture from coming out. Fit the casing onto a sausage stuffer, and stuff the sausage mixture into it. Twirl off to roughly 4 1/2-inch lengths. Using thin kitchen twine, tie off sausages to prevent them from untwirling. Poke sausages to release any air. Hang to dry in a warm, dry place until sausages lose their surface moisture, then refrigerate. The sausages may be well wrapped and frozen for up to 3 months.
Reviews
Add Rating & Review
29 Ratings
5 star values:
3
4 star values:
7
3 star values:
12
2 star values:
3
1 star values:
4
Reviews
Add Rating & Review
29 Ratings
5 star values:
3
4 star values:
7
3 star values:
12
2 star values:
3
1 star values:
4
Add Rating & Review
29 Ratings
5 star values:
3
4 star values:
7
3 star values:
12
2 star values:
3
1 star values:
4
29 Ratings
5 star values:
3
4 star values:
7
3 star values:
12
2 star values:
3
1 star values:
4
29 Ratings
5 star values:
3
4 star values:
7
3 star values:
12
2 star values:
3
1 star values:
4
- 5 star values:
- 3
- 4 star values:
- 7
- 3 star values:
- 12
- 2 star values:
- 3
- 1 star values:
- 4
All Reviews for Homemade Italian Sausages
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Homemade Italian Sausages
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
