Sweet & Spicy Italian Sausage
Recipe Type: Main
Author: Grill Dome Admin
A Superb recipe for homemade sausage. You can also use turkey or another meat suitable for grinding.
  • 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)
  1. If you are grinding your meat fresh, use the fine blade of a grinder.
  2. Toast fennel seed in medium sized, heavy saute pan over medium heat,
  3. constantly moving seeds around in pan until they start to turn light
  4. brown, about 5 minutes (optional). Set aside to cool. Once cool, grind
  5. seeds and other dry spices, then combine with sugar and salt. Add ground
  6. meat and blend thoroughly. Refrigerate for 1 hour.
  7. I don’t usually use sausage casings, and instead form into long, round,
  8. somewhat flat patties for grilling. If you choose to stuff, use instructions below:
  9. After lubricating stuffer or stuffing attachment with shortening, load casing onto
  10. attachment, clipping end with a clothespin. Stuff meat into casings,
  11. trying to avoid air pockets. After stuffing is finished lay out on
  12. counter and tie off end. Pinch and twist to form 4-inch sausages. Wrap
  13. in parchment paper and refrigerate for 2 to 3 hours. Store in
  14. refrigerator for use within 2 to 3 days or freeze for up to 3 months.
  15. If freezing, wrap in aluminum foil.

Recipe Submitted by: Agent 86 (Grill Dome Community)


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