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MAKING ITALIAN SAUSAGE RECIPE

MAKING ITALIAN SAUSAGE

Top Geek
This is a medium to spicy recipe depending on your tastes.  Cut the meat into strips or cubes that will fit your meat grinder feed tube. You can also use a food processor, although it works better if you cut smaller cubes and freeze them to retain some coarseness in the finished texture. After cutting the meat, mix it with all the dry ingredients in a large bowl then feed through your grinder.
Total Time 1 d 1 hr
Course Main Course
Cuisine Italian
Calories 234 kcal

Ingredients
  

  • 4 pounds pork well marbled (Use 3.5#s of pork and ½# salt pork if your meat is too lean, omit the salt)
  • 1 Tablespoon kosher salt
  • 1 Teaspoon cayenne pepper
  • 1 Teaspoon fennel seed
  • 1 Tablespoon paprika
  • 2 Tablespoons chopped garlic
  • 1 Tablespoon freshly cracked black pepper
  • 2 Tablespoons dried sweet basil
  • 2 Teaspoons crushed red pepper flakes or to taste
  • ½ Teaspoon dried oregano
  • ½ Teaspoon dried thyme
  • 2 Tablespoons dry red wine
  • 2 Tablespoons red wine vinegar

Instructions
 

  • Add all these togather and mix well.
  • Allow all of this to marinade for 24 hours before using or casing. Cook or freeze within the next 24 hours.