Sweet Italian Sausage is an Italian sausage from ground pork blended with seasonings, including fennel seed.
Here is our Authentic Homemade Sweet Italian Sausage Recipe.
- 8 pounds – boneless pork butt
- 4 cloves – garlic, minced
- 1 cup – Italian parsley (fresh), chopped
- 1 Tbsp – fresh rosemary, diced
- 2 tsp – fresh oregano, diced
- 4 tsp – salt
- 1 Tbsp – black pepper
- 3 Tbsps – fennel seed
- 1 tsp – red pepper flakes
- 1 Tbsp – basil, diced
- 1 cup – white wine, icy
- 12 to 16 feet – cleaned pig intestine (hog casing)
- Pork Knife
- Kitchen Grinder
One of the secrets to cooking excellent Italian sausage is making sure you use fresh spices. It is also important not to make the sausage too lean. The pork butt is ideal because it will include a fair portion of fat needed for the sausage. However, I like to cut large chunks of fat that may exist in the meat (for health reasons).
It is also essential to get the pork cold before you put it in the grinder.
- Cut the meat up into 1 to 2-inch cubes and then refrigerate for about half an hour.
- Set up the grinder correctly with the coarse die.
- Once the pork is cold, begin rolling it through the grinder.
- Let the blender do the work – in other words, don’t force the pork through.
- The bone may clog the mixer, but don’t get worried.
- Clean the die and blade and complete pounding the remaining meat.
- Add the wine and spices to the ground meat.
- It is vital to get the wine icy before using it.
- I recommend you put the wine in the freezer for at least 30 minutes before adding it to the sausage mix.
- Mix the ingredients entirely with your hands.
- Place the mix in the freezer for another half an hour.
- Once the blend of spices and meat is cold, begin grinding it again.
- This helps in mixing the meat and spices.
- After the final grinding, it is best to let the mix sit in the refrigerator overnight to absorb the seasonings.
Making the Sausage Stuffer
- Find the tip of one of the hog casings and put some water in the end. It will let it slip onto the cone.
- Thread the casing on the cone so that meat can come quickly out of the funnel.
- Allow some meat to come through and then pull the end of the casing off the cone and attach it. This keeps air from moving into the casing.
- It takes some work because air bubbles can form, or the casing can break. If you get an air bubble, puncture it with a toothpick and push the bubble out.
- If the casing breaks, you can tie off the edge and start a new casing. I like fat sausage (sounds so wrong, concentrate on the recipe), but you can make them thinner if you want.
- Once the casings are stuffed, you can go about every 5-7 inches and form each link by turning the casing.
- Your sausages are ready.
You can refrigerate the sausage for weeks if you want to store them.