How To make Bulk Italian Sausage
2 1/2 pounds pork shoulder, butt portion, trimmed and
cut into large chunks 1/2 tablespoon coarse kosher salt
1 tablespoon dried anise
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 tablespoons water
1/2 pound prok fat, cut into large chunks
4 garlic cloves -- peeled
Put the pork into a large bowl. Add the salt, anise, peppers, oregano, thyme, and the water. Mix well to coat the meat. Work the seasoned pork, pork fat, and garlic through a meat grinder, using the disc with the largest holes and alternating ingredients as you grind. The Italian Sausage may be stored for up to 5 days in the refrigerator or 6 months in the freezer.
YIELD: 3 pounds bulk sausage meat (6 cups)
How To make Bulk Italian Sausage's Videos
My Family's HOMEMADE Italian Sausage Recipe
Learn how to make the best authentic, flavorful homemade Italian sausage recipe from scratch that is simple to cook and delicious. You will love the flavors in this sausage and the satisfaction of making it at home.
Italian sausage is ground pork often flavored with garlic and fennel seed. It comes in two different styles, sweet or hot. Hot Italian sausage usually is flavored with spicy red pepper, while the sweet version has no pepper in it. In addition, Italian sausage is a very popular pizza topping in coarse loose chunks or sliced links.
Every holiday we celebrate seems to have Italian sausage as one of the items served. Whether in a sauce or grilled and served on a bun, it’s a very popular cased protein. My recipe is a balanced approach to the sweet and hot version with ingredients that complement each other and provide a lot of flavors.
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Ingredients for this recipe:
• 15 to 18 feet natural hog casing
• 9 pounds bone-in pork shoulder
• 2 tablespoons fennel seeds
• 2 teaspoons coriander seeds
• 1 tablespoon dry basil
• 1 tablespoon dry oregano
• ½ teaspoon ground nutmeg
• 1 teaspoon red pepper flakes
• 3 tablespoons sea salt
• 2 teaspoons black pepper
• 1 tablespoon Paprika
• 2 tablespoons grated garlic
• Zest of 1 orange
• 1/2 cup white wine
• 1/3 cup chopped Parsley
• 1 1/2 cups crushed shaved ice
Aunt Duddie Makes Bulk Italian Sausage AND some KitchenAid Attachments
RECIPE: Salsiccia di Maiale
1 lb ground pork (I used pork shoulder)
1 tsp kosher or canning salt or another non-chemical-ed salt
1 tsp cracked black pepper
1 tsp fresh rosemary or any other herb you like (I used 1 tsp dried Italian seasoning)
1/2 tsp finely chopped garlic (I used the Christopher Ranch pre-chopped refrigerator kind and didn't like it)
2 Tbs dry white wine (or apple juice or maple syrup or water or whatever will go with your spices/herbage)
Mix it all up and put in the fridge for 6 - 8 hours or overnight if you use dried herbs. Do a taste test and adjust the seasoning. If you ground your own pork check to see if you need it ground twice.
Freeze it in bulk or smaller packages or make patties and freeze them.
Grinder to Grill: Hot Italian Sausage
Make your own better Italian sausage for a lot less dough! #sausage #Italianfood #meat
Recipe:
5lbs Meat @ 20-35% fat content
45g Salt
5g Black pepper
7g Fennel
5g Garlic powder
20g Paprika
5g Crushed red pepper
5g Cayenne pepper
50ml(1/3c) Water or wine
Music:
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THE BEST Italian Sausage Recipe | From Scratch
Making Italian sausage from scratch is cost-effective, fun, and straight-forward. Italian sausage is MEGA versatile so I wanted to make this stand alone video to refer back on whenever I use it to make a dish on this channel. As per usual, more helpful links will be posted below! ????????Adam
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How to Make Sausage Links (6:11) -
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“SPICY” ITALIAN SAUSAGE SPICE BLEND…
3lb Pork Shoulder
1lb Pork Belly (33% fat)
30g Kosher Salt (3 tbsp)
33g Sugar (2 tbsp)
8g Fennel Seed (whole, toasted. 1.5 tbsp)
2g Coriander Seed (whole, toasted, 1/ 2 tbsp)
16g Sweet Paprika (2 tbsp)
6g Dried Oregano (2.5 tbsp)
6g Dried Basil (2.5 tbsp)
6 Garlic, minced (2 cloves)
8g Red Chili Flake (1.5 tbsp) ***leave out for mild sausage
9g Black Peppercorn (whole, toasted, 1.5 tbsp)
1/ 2 Cup Ice Water
1/ 4 White Wine
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STUFF THAT I USE…
Hog Casings -
Sausage Poker -
Cuisinart Spice Grinder -
Kitchen Aid Stand Mixer -
Kitchen Aid Meat Grinder -
The Spice House -
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MORE INFORMATION FOR YOU CURIOUS HUMANS…
Pork Shoulder vs. Pork Butt -
European “Sausage Map” -
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MUSIC:
Melodeyes - Disclaimer: I earn commission income with qualifying purchases made through Amazon’s Affiliate program and other affiliate links in this description.
How to Make Italian Sausage
Chef Tom shares the Tips & Techniques needed to make your very own Italian Sausage at home, then grills the Italian Sausage on the Yoder Smokers YS640s Pellet Grill for that wood fired flavor!
Full recipe:
How to Make Italian Sausage for Pizza, Patties and Breakfast
Recipe and Related Videos: