How To Make Sweet Italian Sausage From Scratch

Recipe-

7lbs Lean pork
3lbs Pork fat or fatty pork
3.5oz Salt
1oz Dextrose or sugar
1oz Black pepper coarsely ground
1oz Fennel seeds coarsely ground
1oz Paprika
16oz Ice water
Hog casings

Make a big batch a freeze it. It's incredibly versatile and a great way to use up extra pork trimmings you might have in your freezer.

Feel free and change up the spices and flavorings. As long as you keep the meat, fat, water and salt ratio the same this recipe is foolproof.

[jimseviltwin]

Thanks for the video ! Couple of tips, if I might be so bold; I found when mixing the ground meat, my hands would become numb from the cold, I bought cotton gloves that are made for the nitrile gloves to slip over them, no more frozen fingers ! Also, an old Italian way of cooking sausage: take a saucepan large enough for the number of sausages you want to cook, pour in enough water to just cover them and bring to a boil. Once the water is boiling, turn off the heat, add the sausages to the pot, cover and let them stand for about ten minutes. Once done, pat them dry and cook in a skillet with enough oil to coat the bottom of the skillet, at medium heat, then brown the sausage to your liking. Precooking any sausage this way if you are going to grill them ensures that they are done internally before the casing chars.

[florence]

I would rather make the patties than the links. I make 1 lb. packages, expel all the air and freeze it and stack them in freezer. And I don't add any water. I have no problem, just comes out very well every time.

[terrysmith]

Thank you for explaining things, and the recipe to a newbie.

[stevenjohnson]

I see this a lot, tip for all of you trying to use natural casings, the easiest way to load your casings on the stuffing horn is to run your sausage meat out to the end of the tube to help open the casing as you load it. watch Scott Rhea to see this done.