How To make Italian Sweet Fennel Sausage 4 Lbs.

How to make Spicy Italian Sausage -BEST KEPT SECRET!

How I make homemade sausage. **** Recipe below ****

Ingredients
3 pounds well-marbled pork butt, cut into 1 inch pieces then grind
1 tablespoon plus 1 1/2 teaspoons paprika
1 teaspoon cayenne (or to taste)
1 tablespoon salt
1 tablespoon freshly cracked black pepper
1/2 teaspoon ground anise
2 tablespoons freshly chopped Italian parsley leaves
3 tablespoons dry red wine (I used red wine vinager)
1/8 tsp Oregano
2 tablespoons minced garlic
1/8 thyme
1 1/2 teaspoons toasted fennel seeds
2 tsp red pepper seeds

Pork casings, optional

Directions

Grind pork mixture with a medium grind 1/4 or to your preference. Grind all spices together in a small spice grinder if you got it.
Then mix with your pork.Put in refridgerator overnite to give spices time to mix.You can fry a patty up to test spices in the morning
and adjust if you like. Stuff the meat into the casings Twist to makeslinks I prefer 5-6 inch.
Cook sausage in usual manner, making sure the internal temperature of the sausage links reaches at least 145 degrees F.
Uncooked sausage can be stored in the refrigerator up to 3 days or freeze and use within 3 months. I prefer natural pork casings
for this but other types could be used.

How To Make Sicilian Sausage

I come from central Sicily and share with you the simple easy way my parents and grandparents made on how to make simple Sicilian Sausage.
These sausages can be either cured in your Cantina or frozen. I love making sausages and am always so proud to share with my family and friends. Watch to get the step by step instructions... One important ingredient that I always add to my recipes is cooking with my heart. So, be sure when you make this you do it with all your heart. Enjoy!
#HomemadeSausages #ItalianSausages #ItalianRecipes #ItalianRecipe #Siciliansausage #santino'smangiamangia

Making Italian Sausage, from Scratch - Complete Step-by-Step Guide and Recipe

I remember making sausage with my father, ever since I was a young child. It was a family affair and an annual event. This episode will help keep the tradition alive, by sharing each step, from start to finish, all the tips and the proven recipe which I (Ivo) developed. This process has been mastered over the years, resulting in an absolutely delicious Italian Sausage.

0:00 Introduction and Equipment
3:16 Cuts of Meat
9:49 Grinding
11:24 Spices
18:00 Casings (I use natural casing 32 - 35 mm) (here's a similar one:
23:24 Filling

Sausage Meat Grinder:

*Pepper Paste can be found here;
CA
US
I actually used a brand called Muraca - it's imported from Italy, but difficult to find

TO YOUR GROUND PORK, ADD:
► 4.5 gms (0.159 oz) of salt/lb of meat
► 1.5 gms (0.529 oz) of black pepper/lb of meat (optional)
► 0.85 gms (0.03 oz) of hot chili flakes/lb (for medium-hot sausage) (optional)
► 2.5 gms (0.0882 oz) of paprika/lb of meat
► 0.5 to 1 gm (0.0176 oz to 0.0353 oz) of fennel seeds/lb of meat (optional)
► 25 gms (0.882 oz) of pepper paste/sauce per lb of meat (i.e. a 1-liter Jar does 35 – 40 lbs)
► 1 cup of dry red wine/10 lbs of meat (optional)

NOTES:
► 20 YDS of sausage casings, will be enough to do 25 – 30 lbs of ground meat
► The best cut of pork to use, are pork shoulder butts
► The second best cut of pork to use are whole pork shoulder (i.e. NY Shoulder)
► The third best cut of pork to use would be Picnic Pork Shoulder
► Remove any “blubbery” fat, keep “firm” fat (do not make your meat too lean – sausage needs fat)
► Use a meat grinder plate with ½ inch holes
► Mix all ingredients very well
► Fill casings so that they are firm to touch


Thank you!


Making Italian Sausage, from Scratch - Complete Step-by-Step Guide and Recipe

Homemade Italian Sausage Recipe, How to Make Italian Sausage. Recipe Included.

Like and Subscribe for more!

Thanks for clicking on! in this video i'm going to show you how to make an homemade italian sausage recipe. As I mention in the video there is a ton a variation on the Italian Sausage so feel free to play with this recipe!

Here is my homemade italian sausage recipe:

Salt 18g/kg
Black Pepper 2g/kg
Sugar 4g/kg (8g/kg for sweet)
Fennel 2g/kg
Corianer 2g/kg
Caraway 2g/kg
Oregano 1g/kg
Chilli Flakes 2g/kg (Remove for sweet 6g/kg for spicy)
Binder 10g/kg
Water 100g/kg

Note if adding wine ect.
Wine 20g/kg
Water 80g/kg

Fresh Pork 85/15 to 70/30

Stuff into 29/32mm hog casings

I hope you guys make this Italian Sausage and let me know how it is. Enjoy!

dhcustomsausage.com

If you feel up to it here is a link to Patreon:



If you guys need a grinder to get you started on your home sausage making journey here is a link:



If you guys need a stuffer to make your sausage making process smother here is a link:



If you guys are looking for a nice knife set here is a link:

Episode 4: How to Make Sweet Italian Sausage & How to Use a Kitchenaid Meat Grinder Attachment

In today's video I show you how to make Homemade Sweet Italian sauage and how to use a Kitchenaid meat grinder attachment.

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Homemade Italian Sausage Seasoning - KNOW your ingredients

Ya'll know I'm all about the ingredients and KNOWING what's in my food. For that reason, I make my own seasoning blends & this one is a favorite. I never buy seasoned pork, I only buy ground pork & season it myself.

This seasoning blend is featured in the Creamy Sausage Pasta recipe coming to Patreon Feb 16th! Jump in the kitchen & make this blend so you can whip out the pasta dish on Thursday!

patreon.com/fhtlivingcookbook