Italian

Italian Sausage Recipe

ingredients

• 2000 g pork shoulder about 4.4 lbs
• 26 g kosher salt about 1.5 Tbsp
• 4 g black pepper about 2 tsp, coarsely ground
• 4 g sugar about 1 tsp
• 10 g whole fennel seed
• 3 g parsley
• 2 g cumin
• 1 g fennel pollen about 1/2 tsp; omit if you don't have it
• 1 g oregano about 1.5 tsp
• 1.5 g basil about 1 heaping tsp
• 118 g dry white wine 1/2 cup; cold; or cold drinking water

Instructions

Grind the meat through ⅜” (10 mm) plate. Add the spices, wine or water, and mix well, until the mixture becomes sticky. Stuff into 28 - 36 mm hog casings and tie into 5” (12 cm) links. If not cooking immediately, refrigerate, or vacuum seal and freeze for up to 3 months. Cook before serving. Best pan-fried, grilled or air-fried. Notes For Medium Hot Italian Sausage add 4 g (2 tsp) cayenne pepper For Hot Italian Sausage add 8 g (4 tsp) cayenne pepper Code of Federal Regulations permits Italian Sausage to also include the following: Other spices such as anise and paprika Red or green peppers, or both Dehydrated or fresh onions, garlic, and parsley As well, the Code permits that Italian Sausage be made with beef, veal or a beef and veal combination. Nutrition Calories: 164kcal | Carbohydrates: 1g | Protein: 20g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 68mg | Sodium: 918mg | Potassium: 374mg | Fiber: 1g | Sugar: 1g | Vitamin A: 22IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 2mg