Homemade Italian Sausages Food

ITALIAN SAUSAGE

Steps:

• Toast fennel seed in medium sized, heavy saute pan over medium heat, constantly moving seeds around in pan until they start to turn light brown, about 5 minutes. Set aside to cool. Once cool, grind seeds and combine with salt, pepper, and chopped parsley in medium mixing bowl. Add pork and blend thoroughly. Refrigerate for 1 hour. Using the fine blade of a grinder, grind the pork. After lubricating stuffer or stuffing attachment with shortening, load casing onto attachment, clipping end with a clothespin. Stuff meat into casings, trying to avoid air pockets. After stuffing is finished lay out on counter and tie off end. Pinch and twist to form 4-inch sausages. Wrap in parchment paper and refrigerate for 2 to 3 hours. Store in refrigerator for use within 2 to 3 days or freeze for up to 3 months. If freezing, wrap in aluminum foil. If using immediately, saute over medium heat in a heavy saute pan with 1/4-inch of water. Bring water to boil, put on lid and cook for 10 minutes. Remove lid and continue cooking over medium heat, turning every 2 to 3 minutes until golden brown. Sausage should reach an internal temperature of 150 to 156 degrees F.

HOMEMADE ITALIAN SAUSAGE

Steps:

• Cut pork shoulder into cubes. Place in a bowl and refrigerate while preparing the other ingredients.
• Grind garlic with a pinch of salt in a mortar to make a paste. Add fennel, anise, and black pepper. Bruise spices lightly with a pestle to release the flavors. Add red pepper flakes, cayenne pepper, oregano, marjoram, coriander, mustard, allspice, sugar, and a splash of water. Stir to combine.
• Add the spice paste to the pork cubes. Mix thoroughly by hand. Add the remaining salt. Cover and refrigerate until flavors meld, 8 hours to overnight.
• Process the cold pork through a meat grinder on the slowest speed.
• Push a casing onto the stuffing tube of your meat grinder. Feed the sausage meat through the filling tray. Run the meat through the casing on the slowest speed until all the casing is used up. Tie casing at the end into a knot. Pinch and twist the meat to create links if desired.
• Place sausage onto a wire rack set over a sheet pan. Refrigerate uncovered for 24 hours.
• Preheat a charcoal grill for medium heat. Separate the links and grill them until browned, about 5 minutes per side.

HOMEMADE MILD ITALIAN SAUSAGE

Steps:

• Combine the pork butt, garlic, paprika, fennel seeds, salt, pepper, cayenne, anise, parsley, and red wine in a large bowl and toss well to coat. Refrigerate covered overnight or up to 24 hours.
• Pass the mixture through a meat grinder fitted with a medium die. (Alternately, transfer to a food processor in 2 batches and process until finely ground.) To test the seasoning, heat 1 teaspoon oil in a small skillet, and cook about 2 teaspoons of the mixture. Adjust seasonings, to taste.
• Using the sausage attachment on a mixer, stuff the meat into the casings, if being used. Twist and tie off to make 4-inch sausages. Alternately, shape into patties. Cook sausage in usual manner, making sure the internal temperature of the sausage links reaches at least 150 degrees F. Uncooked sausage can be stored in the refrigerator up to 3 days or freeze and use within 3 months.

ITALIAN SAUSAGE RECIPE

Steps:

• Place the ground meat in a bowl and add all remaining ingredients. Use your hands or a stand mixer paddle attachment to thoroughly combine the ingredients. Wrap and chill for at least 6 hours before using, preferably overnight for best flavor.The sausage will keep in the fridge for 3 days or can be frozen, well wrapped, for up to 3 months. Makes 1 pound of ground sausage.

HOMEMADE ITALIAN SAUSAGE

Steps:

• Trim the meat of all gristle but remember to not trim too much fat as the mixture should be approximately 80 percent lean to 20 percent fat. Cut the meat into chunks and pass through a meat grinder using the largest die. Pass the meat through again, this time using the medium die. Pass the sausage meat through one more time on this medium die. In a large bowl mix the ground meat with the water, salt, pepper, fennel seed, cheese and parsley. Wash the casing well under cold running water and allow water to run through the casing so that any holes may be detected. Fit the grinder with the sausage stuffing attachment and place the casing over the stuffing tube by feeding it on and bunching it up on the tube.. Place the meat in the hopper on top and begin to push the sausage meat down into the hopper so that it begins to feed into the casing. As the meat feeds into the casing, allow the casing to slide into your open hand. Catch the stuffed sausage as it comes out of the machine. Go at a slow and steady pace so that the sausage is fully, evenly, stuffed and without air pockets. To make individual links, twist the sausage every few inches as it is stuffed and let the finished ring of sausage lay on the work space as you finish the process. Continue until the meat is finished. Keep refrigerated and use with in one week or freeze for later use.;

HOMEMADE BULK ITALIAN SAUSAGE, CHICAGO STYLE

Steps:

• Blend together all of the ingredients with the exception of the ground pork until they are thoroughly and uniformly mixed.
• With your clean hands blend the mixture of seasonings into the ground pork until it is well and uniformly blended inches
• Place the sausage in the refrigerator overnight in a covered container so that the flavors can blend before use.
• When I make I usually use 1/3 of it rather quickly on a deep dish pizza and freeze the rest for later use.

HOMEMADE SWEET ITALIAN SAUSAGE (MILD OR HOT)

Steps:

• Place the pork and red wine vinegar in a mixing bowl. Sprinkle with salt, black pepper, parsley, garlic powder, onion powder, basil, paprika, red pepper flakes, fennel seed, brown sugar, oregano, and thyme. Knead until flecks of spice are evenly distributed through the sausage.
• Divide the sausage into thirds, and form into 3 logs; wrap each in plastic wrap. Place wrapped sausage into a freezer bag before freezing, or store in refrigerator for at least 12 hours before cooking.