How to Make Italian Sausage
Buy 5 lbs., Buy sausage casings., Cut the 5 lbs (2.2kg) of pork shoulder into small pieces., Place the ground meat in a large bowl., Add your spices to the meat., Put on plastic gloves., Put plastic wrap over the top of the bowl., Coat your sausage...
Step-by-Step Guide
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Step 1: Buy 5 lbs.
(2.2kg) of pork shoulder.
Cut it away from the bone if it is not cut already.
You can also make Italian sausage that is part beef and part pork.
Replace 2 lbs. (0.9kg) of pork shoulder with ground beef to adjust the recipe. -
Step 2: Buy sausage casings.
Ask whether the casings should be soaked beforehand or not.
If the sausage casings require soaking, place them in a bowl of orange juice and salt for 1 hour.
Keep them moistened before using them. , Grind the pork (and beef) together using a meat grinder or a meat grinder attachment on your stand mixer. , Add the beef, if you are doing a mixed meat sausage. , You will need to decide if you want a sweet or hot Italian sausage.
If you want to make a traditional hot Italian sausage then add 2 tsp. (4g) of crushed fennel seed, 1 tbsp. (18g) salt, 1 tbsp. (6.9g) of black pepper, 2 tbsp. (10.8g) of hot pepper flakes and/or cayenne pepper, 1 tbsp. (1.9g) of parsley leaves and 2 to 3 tbsp. (13.8 to
20.7g) of paprika.
If you want to make a sweet Italian sausage, then do not add hot pepper flakes, cayenne pepper or the whole measure of black pepper.
Add the full 3 tbsp. (20.7g) of paprika. , Knead the spices into the meat until it is well combined. , Refrigerate for at least 1 hour. , This will help to make the meat move evenly through the attachment. , Place it at the bottom of your stuffing attachment. ,, Try to fill well, so that there are not too many air bubbles. , If you are using a traditional intestinal casing, you may want to tie with a string. , Twist the sausage several times at intervals between 3 and 8 inches (7.6 to 20cm), depending upon how large you want your sausages to be. ,, Freeze them immediately.
Make sure you cook your sausages well before eating, since they are not pre-cooked like many store-bought varieties.
Boil them for 10 minutes or grill until the internal temperature is 150 degrees Fahrenheit (65.5 degrees Celsius). , -
Step 3: Cut the 5 lbs (2.2kg) of pork shoulder into small pieces.
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Step 4: Place the ground meat in a large bowl.
-
Step 5: Add your spices to the meat.
-
Step 6: Put on plastic gloves.
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Step 7: Put plastic wrap over the top of the bowl.
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Step 8: Coat your sausage stuffing attachment with shortening.
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Step 9: Tie the end of your casing.
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Step 10: This portion of the process is best if done by more than 1 person
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Step 11: so that you can load the attachment
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Step 12: twist the sausage and have a smoother process.
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Step 13: Fill the casing until it is firm.
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Step 14: Tie off the end of the casing when you have only 3 inches (7.6cm) left.
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Step 15: Return to the beginning of the casing.
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Step 16: Prick each sausage with a pin to remove air bubbles.
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Step 17: Place sausages in airtight plastic baggies.
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Step 18: Finished.
Detailed Guide
(2.2kg) of pork shoulder.
Cut it away from the bone if it is not cut already.
You can also make Italian sausage that is part beef and part pork.
Replace 2 lbs. (0.9kg) of pork shoulder with ground beef to adjust the recipe.
Ask whether the casings should be soaked beforehand or not.
If the sausage casings require soaking, place them in a bowl of orange juice and salt for 1 hour.
Keep them moistened before using them. , Grind the pork (and beef) together using a meat grinder or a meat grinder attachment on your stand mixer. , Add the beef, if you are doing a mixed meat sausage. , You will need to decide if you want a sweet or hot Italian sausage.
If you want to make a traditional hot Italian sausage then add 2 tsp. (4g) of crushed fennel seed, 1 tbsp. (18g) salt, 1 tbsp. (6.9g) of black pepper, 2 tbsp. (10.8g) of hot pepper flakes and/or cayenne pepper, 1 tbsp. (1.9g) of parsley leaves and 2 to 3 tbsp. (13.8 to
20.7g) of paprika.
If you want to make a sweet Italian sausage, then do not add hot pepper flakes, cayenne pepper or the whole measure of black pepper.
Add the full 3 tbsp. (20.7g) of paprika. , Knead the spices into the meat until it is well combined. , Refrigerate for at least 1 hour. , This will help to make the meat move evenly through the attachment. , Place it at the bottom of your stuffing attachment. ,, Try to fill well, so that there are not too many air bubbles. , If you are using a traditional intestinal casing, you may want to tie with a string. , Twist the sausage several times at intervals between 3 and 8 inches (7.6 to 20cm), depending upon how large you want your sausages to be. ,, Freeze them immediately.
Make sure you cook your sausages well before eating, since they are not pre-cooked like many store-bought varieties.
Boil them for 10 minutes or grill until the internal temperature is 150 degrees Fahrenheit (65.5 degrees Celsius). ,
About the Author
Raymond Clark
Creates helpful guides on creative arts to inspire and educate readers.
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