| Sweet & Spicy Italian Sausage |
Recipe Type: Main
Author:
A Superb recipe for homemade sausage. You can also use turkey or another meat suitable for grinding.
Ingredients
- 2 1/2 pounds lean pork butt, turkey, or other meat suitable for grinding (pre-ground meat can be used if you don’t grind yourself)
- 3 large cloves garlic, crushed
- 1/8 teaspoon dry basil
- 1/8 teaspoon dry oregano
- 1/8 teaspoon cracked rosemary
- 1/4 teaspoon hot red pepper flakes (or to taste)
- 1 1/2 teaspoons fennel seed (up to 1 tablespoon if you like dominant fennel flavor)
- 2 teaspoons kosher salt
- 1 1/2 teaspoons black pepper
- 2 tablespoons Italian (flat leaf) parsley, chopped, or 1 tablespoon dried parsley
- 1/4 cup sugar
- 5 feet of 36 millimeter collagen casings (do not allow to get wet at any time)(optional)
- Shortening, to lubricate nozzle of stuffer (optional)
Instructions
- If you are grinding your meat fresh, use the fine blade of a grinder.
- Toast fennel seed in medium sized, heavy saute pan over medium heat,
- constantly moving seeds around in pan until they start to turn light
- brown, about 5 minutes (optional). Set aside to cool. Once cool, grind
- seeds and other dry spices, then combine with sugar and salt. Add ground
- meat and blend thoroughly. Refrigerate for 1 hour.
- I don’t usually use sausage casings, and instead form into long, round,
- somewhat flat patties for grilling. If you choose to stuff, use instructions below:
- After lubricating stuffer or stuffing attachment with shortening, load casing onto
- attachment, clipping end with a clothespin. Stuff meat into casings,
- trying to avoid air pockets. After stuffing is finished lay out on
- counter and tie off end. Pinch and twist to form 4-inch sausages. Wrap
- in parchment paper and refrigerate for 2 to 3 hours. Store in
- refrigerator for use within 2 to 3 days or freeze for up to 3 months.
- If freezing, wrap in aluminum foil.
Notes
Recipe Submitted by: Agent 86 (Grill Dome Community)