Italian Sausage

Ingredients

6 1/2 lbs boneless pork Butt

1 ½ pork fat

16 oz. ice cold water

2 oz. kosher salt

½ oz. roasted garlic and pepper flakes

½ oz. oregano

2 oz. paprika

¼ oz. fresh ground fennel seeds

½ oz. garlic powder

½ oz fresh cracked black pepper

Hog casings

For hot sausage add ½ oz. fresh crushed hot chili peppers.

Preparation

Soak hog casings in water and rinse until all salt has been removed. Then let soak overnight in cold water. The next day prior to stuffing the casings soak in warm water for 1 hour. Run water through each casing let the water remain in casings.

Grind pork and pork keeping separate. (Use the 3/8 “ grinding plate)

Mix ice water and all seasonings together. Mix well until all ingredients are combined.

Using a large plastic bus bin add all ingredients and mix well.

Put meat into mixer with stuffing attachment or a hand crank sausage stuffer. Stuff each casing allowing the meat to firmly fill the casings. Twist into 5 inch lengths.

Cooking sausage.

Method 1

In a pan over medium heat add 2 tbsp. oil. Brown sausage on all sides.

Add 1 cup water cover and cook until internal temperature of 160 F.

Method 2

Brown in pan as above and put in 350 F oven for 15-20 minutes